Strawberry and Blueberry Trifle

Have you started planning your holiday menu? More importantly, are you trying to plan your holiday menu while also trying to "watch what you eat" at the same time? Hey, it happens. I have you covered for dessert. 

For the Fourth of July last year, we made this festive, light, but oh so delicious dessert. Best part was how easy it was! The hardest part (which was really just time-consuming, not difficult) was slicing the strawberries the way I wanted them to look. But really, I was just being a diva...nothing new. With ingredients so pretty, you can't mess it up! You also don't have to feel too guilty about indulging in a small somewhat oversized bowl of this yummy goodness. I found the recipe here.

Strawberry and Blueberry [God Bless the USA] Trifle

Ingredients:

- Angel food cake, cut into 1 inch cubes

- 2 pints strawberries, sliced to your liking :)

- 2 pints blueberries

- 6 tablespoons fat-free sweetened condensed milk

- 1 1/2 cups cold water

- 1 package sugar-free white chocolate instant pudding mix

- 12 ounces fat-free frozen whipped topping, thawed

Preparation:

- Bake angel food cake according to instructions, and set aside to cool, then cut into 1-inch cubes
Note: I did not use any of the "crust" of the cake, only the insides. And, if the cubes are more like crumbles, perfect :)
-Wash your fruit and slice your strawberries.
- In a medium bowl, whisk together the condensed milk and cold water.
- A little at a time, whisk in the pudding mix (until mixed well), and let sit for about 2 minutes, or until soft-set.
- Fold in the thawed whipped topping.
- Arrange half of your cake at the bottom of a 14-cup trifle dish.
- Sprinkle the cake layer evenly with a layer of blueberries.*
- Spread half of the cream mixture over the blueberries. *
- Top the cream with a layer of strawberries*
- Then repeat with layers of the remaining cake, then the blueberries, and the cream.*
- To finish off the top, arrange your strawberries and blueberries in a pattern (or not) :)
- Cover with plastic wrap, and refrigerate.**

* When spreading each layer, be mindful as to how your cake looks on the edges. It's the most important part, aside from the top :)
**Refrigerate at least one hour before serving.

The last step... and most importantly, ENJOY!

Enjoy the dessert and enjoy your holiday!