Cooking Mommy: Red, White, and Blueberry Trifle

Saturday, June 2, 2012

Red, White, and Blueberry Trifle

So I found this original recipe on skinnytaste, but I modifed it some. If you want the Weight Watchers version, go to her website and see the original recipe. I took this to a get together at a friends house and everyone loved it. I used frozen fruit, and I think I would have liked it better with fresh, but everyone said they liked it the way it was. You can buy a premade angel food cake if you like to cut down on time.

Ingredients
1 box angel food cake
2 cups frozen (thawed) or fresh strawberries, sliced
2 cups frozen (thawed) or fresh blueberries
1 can fat free sweetened condensed milk
1 package sugar free white chocolate instant pudding mix
16oz fat free cool whip

Directions
Make angel food cake according to package directions. Let cool completely.

Whisk the condensed milk plus one can full of water together. Whisk in the pudding mix for 2 minutes. Let sit for 2 minutes and then fold in the cool whip.

Break up the cake into about 1" pieces (or you can slice if you like) and arrange half of it on the bottom of a trifle or punch bowl. Sprinkle evenly with a layer of 1/3 of the blueberries. Spread half of the cream mixture over top of the blueberries. Sprinkle evenly with half of the strawberries. Layer the remaining cake, 1/3 of the blueberries, remaining cream, and then top with remaining blueberries and strawberries. Cover and refrigerate for at least one hour.

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.