Lady Finger Cake

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Over the holiday break I indulged in far too many delicious foods. My best friend’s mother makes some of the best desserts I’ve ever had and this cake was an instant winner in my books.  I personally am not the biggest fan of sweets – I like some but not all and I especially do not care much for cake.   This cake however, is not too too sweet, it’s light in texture, and feels like an ideal summer dessert which was a nice contrast to the heavier winter treats I had been having that week. Now that I’m back in Los Angeles I decided to give it a try and altered some of the ingredients to make them a tad healthier. The original cake had strawberries on the top layer but I used pineapple and blueberries on each layer to add more fruit and make it almost refreshing. The best part: super easy and no baking required!

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Ingredients (for one 9 inch round dish):

2 packets of soft lady fingers (about 24 fingers/packet)

1 package of light cream cheese

1 pint heavy whipping cream

3/4 cup raw sugar

1 1/2 cups blueberries

2 cups diced fresh pineapple

Instructions:

Beat the heavy cream in a large bowl until soft peaks form (this part was a lot of fun).

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Cover and refrigerate.

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In a separate bowl beat the cream cheese until soft. Add the sugar and beat until fully mixed.

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Add the cream cheese mixture to the whipped cream and beat until thoroughly incorporated. Line the dish with lady fingers all around the edge and add lady fingers to bottom of dish for bottom layer. Add a couple scoops of cream mixture, as much fruit/layer as desired, and then another layer of lady fingers. Repeat layering until you reach the top of the cake. For the last layer spread the cream mixture and decorate with fruit pieces as desired. Refrigerate until ready to serve.

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