Here is a recipe I plan to do on WTOK-TV on Friday, June 26. I tried it this week and reduced the amount of sugar in the original recipe by 3/4 cup. It seemed too sweet. It originally called for 2 cups of sugar in the lemon filling and 1.2 cup sugar in the whipping cream. You can do what your family likes. If you want to change it up, you can use store-bought whipped topping instead of making your own. You can also make a vanilla custard pudding like you would if making bannana pudding instead of using the lemon pie filling this recipe has.
By the way, if you haven't tried making blueberry pudding following the Nabisco Bananna Pudding recipe with the meringue, you are missing something! Robin Johnson
LEMON/BLUEBERRY MUFFIN TRIFLE

1 3/4 cups sugar, divided
1/4 cup plus 2 T cornstarch
1 tsp salt
8 egg yolks, beaten
1 cup water
1/2 cup fresh lemon juice
1/2 cup butter
3 tsp vanilla extract, divided
4 cups heavy whipping cream
12 blueberry muffins, torn into bite-size pieces (about 12 cups)
6 cups fresh blueberries

1. In a large saucepan, combine 1 1/2 cup sugar, cornstarch and salt. Add egg yolks and water to sugar
mixture, whisking well to combine. Cook over medium heat, stirring often, until mixture thickens, about
15 minutes. Remove from heat
2. Add lemon juice, butter and vanilla, stirring well. Cover and refrigerate for at least 2 hours.
WHEN READY TO ASSEMBLE THE TRIFLE:
3. In a large mixing bowl, beat whipping cream with remaining 1/4 cup sugar at high speed with an electric
mixer until soft peaks form. Add remaining 1 tsp vanilla and beat until stiff peaks form
4. In the bottom of a trifle bowl, layer half of the blueberry muffins. Top muffins with 3 cups of blueberries.
Top berries with half of whipped cream. top cream with 2/3 of lemon mixture. Top with remanining 3
cups of blueberries and remaining blueberry muffins.
5. In a large bowl, combine remaining lemon mixture and whipped cream, folding gently to combine, then
spread over the muffin layer. Garnish with additional blueberries if desired.

Recipe for WTOK-TV 6/19/2009

Blueberry Brunch Casserole
6 egg whites
2 eggs
2 cups 2% milk
2- 6-oz containers of a lemon flavored yogurt
1/4 cup sugar
8 oz day-old French bread, cut into 1/2-inch cubes
1 -8-oz pkg fat-free cream cheese
1-1 1/2 cups blueberriesWhipped cream to top when serving

1. Cream softened cream cheese, sugar, and yogurt in a bowl. Beat in or whisk in egg whites, eggs, and milk. Mix well. Add bread cubes and toss to coat completely. Add blueberries.2. Coat a 13x 9 inch glass baking pan with cooking spray. Pour egg mixture into the dish. Cover with plastic wrap and refrigerate at least 1 hour or overnight.3. Preheat oven to 350 F.4. Remove plastic wrap and bake 50-55 minutes, until a knife inserted in the center comes out clean. Remove from oven and let stand 15 minutes. Garnish with additional blueberries and whipped topping. Serves 8.

This recipe was made to be low fat, that's why they use so many egg whites instead of whole eggs. If it bothers you to not use those yolks then add a total of 6 whole eggs. I did it this way once and it was fine- just not as fluffy. You can save those yolks for a vanilla pudding or for scrambled eggs.
Blueberries are ripening fast in the heat we have been having. They are plentiful to pick. Just come early or late to beat the heat. Hope you enjoy the recipe. Robin

How to make a comment or ask a question about a posting

To comment click on the posting title and follow the directions.