It was a busy week for our family last week as we prepared to celebrate my son’s ninth birthday. Each year we throw a fun Fourth of July family party to celebrate his special day and bring our family together. You can see our good old-fashioned barbecue from last year and our patriotic party bash that we did two years ago. For this year, tomorrow I will share with you more about the decor and how we pulled the different elements of our party together, but today I wanted to start with my favorite recipe from the birthday party.
For our birthdays, I like to offer two desserts for the celebration. The first dessert is lovingly selected by the birthday boy/girl. They get to spend the day in my cookbooks and bookmark any cake that they want for their big day. The second is a cake or dessert that I have been wanting to try for another option for our guests. Everyone should get to have more than one dessert though, and plates were piled high this year!
One thing I have wanted to try is a trifle and I thought this would be a fun and delicious dessert, that would also be perfect for an outdoor barbecue. With berries in season and a store-bought angel food cake, this dish isn’t only affordable, but easy too!
The white chocolate pudding set this trifle apart from any other I have ever eaten because it adds a richness and unexpected layer into this berry trifle. Not only does this dish taste rich, but it is perhaps one of the lightest desserts I have ever made where I felt full and satisfied, while feeling like I indulged. Of course anything with pudding, cake, and berries is a winner in my book.
This dessert went over just as well as the cake and offered a light ending to a delicious cookout. I would highly recommend giving this recipe a try for your next get together!
Recipe:
Red, White, & Blueberry Trifle
Ingredients:
- 10 oz angel food cake, cut into 1-inch cubes
- 2 pints strawberries, sliced
- 2 pints blueberries
For the cream filling:
- 6 tbsp fat-free sweetened condensed milk (I used Walmart Great Value brand)
- 1 1/2 cups cold water
- 1 package sugar-free white chocolate instant pudding mix (I opted for the sugar-filled version)
- 12 oz fat-free frozen whipped topping, thawed
Directions:
Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.
Prep Time: 15 minutes
Total Time: 15 minutes
Serving Size: 14 servings
Recipe Source: SkinnyTaste.com (visit the website for nutritional information)