Oh Chitlins, you wouldn’t believe the stress levels over here at the sprinkelry! My birthday is next week and I’ve been scrambling to finish all the ice creams for my party (I cross my heart I’ll take good photos this time so I can post recipes!). Not to mention The BF and I are apartment hunting, which a crazy beast of a task in NYC.
Anywhoo, I made this delicious fruit trifle for a BBQ The BF and I attended yesterday. Good times. I was only able to get this one photo of it because booze and hungry people got in my way at the BBQ. This trifle can be made two ways, low-fat/fat-free or hide-your-kids-fat-overload. I chose the second option, because why not? It’s a holiday. I’ll give you both recipes.
Amazeballs Fruit Trifle, a.k.a. Berry Pudding Crack
Recipe from my mother, I think it might have been a Weight Watchers recipe originally
1 angle food cake, cut or torn into 1/2 inch cubes
2 packets of fat-free, sugar-free instant vanilla pudding
3 cups skim milk
1 container fat-free peach yogurt
8 oz fat-free cream cheese, softened
Fat-free cool whip for garnish
berries of choice (seriously, any berries will work).
Death by Delicious version:
1 9×5″ loaf of pound cake (I just picked one up at the store because I was running late)
2 packets of instant vanilla pudding
3 cups whole milk
1 container peach yogurt
8 oz cream cheese
For homemade whipped cream:
2 cups heavy cream
2 tbsp sugar
1 vanilla bean.
If making your own whipped cream, scrape the seeds from the bean into the heavy cream, drop in the pod, cover and refrigerate until just before whipping, or at least an hour. To whip, sprinkle the sugar over the top and whip until stiff peaks form. Do not overwhip, or it will curdle.
In a large bowl mix together the vanilla pudding packets and milk. Whisk in the peach yogurt. With a hand held mixer or in a stand mixer with a paddle attachment, blend in the cream cheese until thoroughly combined. If your cream cheese isn’t soft enough it will get a little chunky. While this isn’t a real problem it’s not very pretty. You can whizz it real quick in a food processor or with a stick blender. Refrigerate for one hour.
To assemble: I suggest assembling shortly before serving, so the fruit doesn’t get soggy. However I assembled mine about four hours prior to serving and just stashed it in the fridge.
In the bottom of a large serving bowl layer half the cubed cake of your choice. Cover with half the pudding mixture and half the berries of your choice. Continue one more time. Serve, topped with whipped cream. Leftovers can be refrigerated for up to two days.