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Red, White, and Blueberry Trifle
- 1/4 cup sugar plus 1/3 cup
- 1/4 cup fresh lemon juice
- 1 store-bought pound cake (12 ounces) cut into -inch-thick slices
- 1 bar reduced-fat cream cheese (8 ounces) room temperature
- 1 cup heavy cream
- 3 cups fresh blueberries (three -pint containers) rinsed and dried
- 3 cups (two 6-ounce containers) fresh raspberries
Directions:View on PBS Food
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