Red, White and Blueberry Trifle
3 1/2 cups quartered Strawberries
3 1/2 cups fresh blueberries
1 prepared angel food cake (13 oz.)
4 containers strawberry yogurt, 6 oz.
2 tablespoons fresh lemon juice
1 box (3.4 oz.) cheesecake pudding and pie filling
1 8 oz. whipped topping
1. Clean and hull fresh strawberries and cut into quarters. Rinse Blueberries. Set aside 1/2 cup of the strawberries and 1/4 cup of blueberries for garnish. Mix the remaining strawberries with 1/4 cup sugar and set aside.
2. Cut cake into 1-inch square cubes.
3. In 8 cup bowl or the Classic Batter Bowl mix the yogurt, pudding and lemon juice with a whisk until smooth. Fold in 1 cup or half of the container of whipped topping.
4. To assemble the trifle, place one-third of the cake cubes into the Trifle bowl. Top with 1/3 of the strawberries and 1/3 of the blueberries, pressing down lightly. Top with 1/3 of the yogurt mixture, spreading evenly. Repeat layers two times, spreading the last layer evenly.
5. To garnish, fill the Easy Accent Decorator fitted with the open star tip with remaining whipped topping. Pipe whipped topping around edge of tifle and in 3 lines evenly across top creating space to lay blueberries, stawberries, blueberries and then strawberries in a row. Refrigerate until ready to serve.
This is a Pampered Chef recipe and I will try to find a picture seeing as we ate the whole trifle yesterday before taking a photo! It is one of the best I have made yet.
Enjoy!
Buttery Lemon Bars
Preheat oven to 350 degrees
1 cup butter softened
½ cup powdered sugar
2 cups flour
Mix butter and sugar together and add flour. Blend until cookie dough consistency then spread out in a greased 9x13 baking pan. Bake for 18 minutes at 350, should be a light golden brown. While this is baking continue with the following ingredients.
4 eggs
2 cups granulated sugar
1 tsp lemon zest (optional)
6 tbsp fresh lemon juice
1 tsp baking powder
1/3 cup flour
Beat eggs and sugar together for 2 minutes. Add zest, juice, baking powder and flour and continue beating at a low speed until crust is done. Pull crust out of oven, lower oven temp to 300 degrees. Pour lemon mixture over hot crust and return to oven for 15-18 minutes or until almost set. Sprinkle with powdered sugar while hot and allow to cool for 2 hours at least before slicing. I recommend slicing near the sink and rinsing off the knife every couple of slices as the lemon bars stick to the knife while cutting.
I don’t refrigerate these, they don’t usually last that long but I do cover them and leave them on the counter.
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