8 ounces cream cheese at room temperature reduced-fat
0.3 cup sugar divided
3 tablespoons coconut flakes sweetened
Equipment
bowl
baking sheet
paper towels
oven
pot
sieve
Directions
In a bowl, combine Neufchâtel, 1/3 cup sugar, milkand coconut extract.
Heat oven to 350°F.
Spreadcoconut evenly on a baking sheet; toast, stirringonce or twice, until golden, 5 to 10 minutes. In eachof four 8-ounce serving glasses, divide and layer halfof coconut cream, half of cake cubes and half oftoasted coconut; repeat with remaining cream, cakeand coconut. Refrigerate at least 1 hour or up to 24.If garnishing with candied lime: Bring a half-full smallpot of water to a boil.
Place lime peels in a smallmesh sieve; set over pot to submerge peels; boil2 minutes.
Remove sieve and run peels under coldwater. Repeat boiling and cooling process with freshwater. Refill same pot with 1/3 cup fresh water and1/3 cup sugar; bring to a boil.
Place sieve over pot sopeels are submerged; reduce heat to medium andsimmer 5 minutes. Pat peels dry with a paper towel;in a bowl, toss with remaining 2 teaspoons sugar to coat.Top trifles with candied peels; serve.
