Strawberry Trifle

8 oz. Cream Cheese
8 oz. Ricotta Cheese
2 Tablespoons Lemon Juice
2 Tablespoons Sugar
2 Pints Fresh Strawberries, hulled & halved
½ cup Raspberry Puree or Jam
1 lb. Yellow Sponge Cake
1 cup Whipped Cream
Fresh Mint to Garnish

Whip together the cream cheese, ricotta, lemon juice and sugar. Toss 1½ pints of the strawberries with the raspberry puree.

Layer Parfait Glasses with:
Half of the Cream Cheese-Ricotta Mix
Strawberries
Sponge Cake

The other half of the Cream Cheese-Ricotta Mix
Strawberries

Refrigerate or at least 2 hours before serving. Just before serving, top with whipped cream, remaining berries and the mint Bon Appétit !

Serves 8