Lemon Pineapple Trifle

  • Yield: 10 servings


1/4cup cornstarch
1cup sugar
1/3cup cold water
1cup hot water
2/3cup lemon juice
1large egg yolk, lightly beaten
4ounces fat-free cream cheese, softened
1 (8-ounce) can crushed pineapple, drained
1 (8-ounce) container frozen light whipped topping, thawed, divided
24 ladyfingers


  1. In a medium saucepan, mix cornstarch and sugar.  Gradually add cold water, stirring to mix.  Add hot water and lemon juice and bring to a boil over medium heat, stirring constantly.  Cook until thickened and then gradually pour 1 cup of the hot mixture into the egg yolk in a small bowl, stirring constantly.  Return mixture to custard and continue cooking 1 minute.  Transfer to a bowl, cover, and refrigerate until chilled.
  2. Divide the custard in half and mix half with cream cheese, mixing with a fork or whisk to blend.  Mix in pineapple.  Fold half he whipped topping into pineapple custard mixture; set aside.  In a trifle bowl or a large glass bowl, place a layer of ladyfingers along the bottom and around the side of the dish.  Spread bottom with half the plain lemon custard.  Spread with half the pineapple-lemon filling.  Top with remaining ladyfingers.  Spread with remaining plain lemon custard and top with remaining pineapple-lemon filling.  Top with remaining whipped topping.  Refrigerate at least 2 hours before serving.

Nutritional Info *per serving

  • Calories 269
  • Fat 5.8g
  • Saturated Fat 3.7g
  • Cholesterol 119mg
  • Sodium 99mg
  • Carbohydrate 48.1g
  • Protein 4.9g