Thursday, July 5, 2012

Patriotic Dessert

Yesterday we spent the evening at my dear friend Mary's house for a cookout to celebrate the 4th of July and I knew I wanted to make a fun patriotic dessert and this is what I found via Pinterest at Skinny Taste.

This was so tasty, light and refreshing in our 100 degree heat wave.  I made it earlier in the day so it's a great recipe to make ahead and forget about while you're busy cooking or cleaning, preparing for your party.

10 oz angel food cake, cubed
2 pints strawberries
2 pints blueberries
6 tablespoons sweetened condensed milk
1 1/2 cups cold water
1 pkg sugar free white chocolate pudding mix
12 oz whipped topping, thawed

Whisk the condensed milk and water in a bowl.  Add pudding mix and whisk for 2 minutes then let stand for 2 minutes before folding in whipped topping.

While you're waiting for your pudding mix to set, clean blueberries and strawberries making sure to remove any stems.  Slice strawberries.  

Begin arranging your trifle with a layer of angel food cake (half of your 10 oz), then add a layer of blueberries (slightly less than half of your 2 pints), add a layer of whipped cream and smooth out, then add a layer of strawberries (slightly less than half of your 2 pints).  Repeat this process except finish with a pretty layer of strawberries & blueberries for presentation!  I got really excited and forgot to save some blueberries for the top of mine.  Cover and refrigerate for at least 1 hour.

Note:  You can make this a really healthy dessert by using a fat free sweetened condensed milk and fat free or lite whipped topping.


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