I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, September 29, 2023

Lemon Berry Trifle

1 (14 ounce) can fat free sweetened condensed milk
1 (8 ounce) carton non-fat reduced sugar lemon or vanilla yogurt
1/3 cup lemon juice
2 teaspoons lemon zest
1 (8 ounce) container reduced-fat whipped topping, thawed, divided 
1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes 
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons slivered almonds, toasted

In a large bowl, combine the sweetened condensed milk, yogurt, lemon juice and lemon zest. Fold in 2 cups whipped topping.

In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers.  Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.  Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours. 

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