Apron Free Cooking ~ Trifle
By Noel Lizotte
I’ve been thinking about Mother’s Day. It’s coming … May 13. In preparation, I’ve been looking through my recipe files to find my mom’s favorite menu items.
Strawberry shortcake and pie were a couple I found. Then I found this recipe for trifle. My mom is a big fan of strawberries, if you notice the common ingredient in all these recipes. I like this trifle recipe for its bold colors and fresh fruit.
The first time we had this light dessert was at a friend’s baby shower. The trifle was more popular than the traditional cake with pink and blue icing decorations! It is a nice alternative for folks who are watching their calories and fat grams. There’s a lot to be said for dessert that fits dietary requirements!
1 package French Vanilla instant pudding
1 Angel Food cake
1 quart strawberries, sliced
1 quart blueberries
Prepare the pudding according to package directions. Tear Angel Food cake into chunks. In a tall glass bowl or trifle dish, layer ingredients. Begin with cake, strawberries and blueberries, topped with pudding. Repeat layers until dish is full or you run out of ingredients.
Approximate Nutritional Values: Servings 16. Amount Per Serving: Calories: 245, Total Fat: 10g, Cholesterol: 10mg, Sodium: 213mg, Total Carbs: 37g, Dietary Fiber: 1g, Protein: 4g.
Make it a meal: This light and refreshing dessert follows any meal easily. For variety, use any fresh fruit, chopped candy bars or other candies. Select a pudding flavor that compliments the fruit or candy.
Some of the combinations I’ve found work well are: kiwi, pineapple and lemon pudding. Reese’s pieces, chocolate chips and chocolate pudding. Marshmallows, broken Hershey bars, chopped walnuts and vanilla pudding. Bananas, coconut flakes, and banana pudding.
I’ve also had good luck exchanging the Angel food cake for pound cake or Devil’s food cake. If you are planning a holiday meal, you may consider using spice cake or red velvet, depending on the menu. Keep in mind that the flavor and color combinations go a long ways towards making the dessert memorable.
To create individual servings, you can use ice cream sundae or wine glasses. The tall, pretty glasses look very nice on the table and have a way of making people feel special. There’s something about a special dessert in a pretty glass that is very appealing.
Mother’s Day, baby or bridal showers are perfect times to place this recipe on the menu. Spring is a prime time to get plump, sweet strawberries. I say we include them in as many meals as we can while they’re fresh. Start planning your Mother’s Day menu now!