Lemon Berry Trifle (Easter)

8 ounces fat-free cream cheese
3 3/8 ounces instant lemon pudding mix
1 cup skim milk
1 teaspoon lemon zest - grated
1/2 cup lemon juice
4 ounces Cool Whip Lite or fat free (I made my own whipped cream..much better)
4 1/2 ounces ladyfinger cookies - split (I left my whole)
1/4 cup strawberries - hulled and sliced or raspberries, left whole

In a food processor fitted with metal blade, combine cream cheese, lemon pudding mix, skim milk, lemon zest, and lemon juice. Process until smooth. Gently fold in Cool Whip.

Arrange 1/3 of ladyfingers in bottom of baking dish, bowl, or casserole dish. Spoon 1/3 of pudding mixture. Spread evenly. Arrange a 1/3 of strawberries over pudding mixture. Repeat twice. Cover with plastic wrap; refrigerate at least 4 hours.

*recipe from neighbor but changed a little by myself

Bunny Pancakes with Strawberry Butter

2 cups buttermilk baking mix
1 cup milk
2 eggs
1/2 cup plain yogurt
Assorted candies or fruit

1. prepare strawberry butter (recipe below); set aside. Preheat electric skillet or griddle to 375 deg.

2. Combine baking mix, milk, eggs and yogurt in medium bowl; mix well. Spoon scant 1/2 cup batter into skillet. With back of spoon. gently spread batter into 4-inch circle. Spoon about 2 tablespoons batter onto top edge of circle for head. Using back of spoon, spread batter from head to form bunny ears.

3. Cook until bubbles on surface begin to pop and top of pancake appears dry; turn pancake over. Cook until done, 1 to 2 minutes. Decorate with candies or fruit to make face.

Makes about 12 (8-inch) pankcakes

Strawberry Butter

1 package cream cheese, softened
1/2 cup (1 stick) butter, softened
1/3 cup powdered sugar
1 1/2 cups fresh or thawed frozen strawberries

Place cream cheese and butter in food processor or blender; process until smooth. Add powdered sugar; process until blended. Add strawberries; process until finely chopped.

Makes 1 1/3 cups

*recipe and photo from tlc cooking