Tuesday, May 31, 2016

Strawberry Blueberry Torte or Trifle Recipe

I am afraid I have held out on all of you.  I have a secret crush on desserts and this is one of my all time favorites.  It was made over the Memorial Day weekend because we were having some people over...they didn't get any because it was all gone by the time they came.  You see it tastes better if made the day before. But that is IF it can make it till then.  Well here is the recipe.

Strawberry Blueberry torte or trifle

Angel food cake (I make mine from Betty Crocker mix)
 (You won't be using all of the cake!!!  Cut or pull apart into 1" cubes.)
1 can Eagle Brand FAT FREE condensed milk
1 Box of Jello Sugar Free White Chocolate Instant Pudding mix
1 can of Reddi Whip Can of whip cream (preferred over Cool Whip but it's personal taste)
1 1/2 Quarts Strawberries cut with an egg slicer
1 pint Blueberries
Tools: Hand mixer and large mixing bowl2 cup measuring cup and large scraper; Large trifle bowl as seen in picture.

Bake the Angel Food cake according to directions on the box.  Cake needs to cool down before assembling.
While it cooks, start the pudding.
Get a 2 cup measuring cup.  Put 1/4 cup water in the bottom, and then pour Eagle Brand Fat Free condensed milk in. Scrape all of it you can out of the can. Stir to mix the water with the condensed milk before continuing to fill the cup up to the 2 cup point with a bit more water, mixing it again before adding.  Pour into a large mixing bowl. Add the pudding mix and using hand mixer, mix on low for 2 minutes. Clean mixer blades into pudding so that you get as much as possible off. Spray 2 cups or more of the Reddi Whip whip cream into pudding and "fold" into the pudding.  This means gently with a large scraper "folding" it over itself several times until it is mixed. Try NOT to stir it.  Refrigerate until cake is cooled and ready to assemble the torte.
Layering:  1" portions of Angel Food cake on bottom. There are two layers, and you decide how much you want to use so put 1.5 to 2 inches of the cake. Next, the majority of the blueberries, holding back some for the top, as seen in the picture.  Top with HALF of  pudding mixture, spreading it gently over lower level.
 Now for the second layer of cake cubes, but this time use a layer of strawberries.  Spread remaining half of pudding mix on top of that.  Arrange the pretty top with strawberries fanning out from the middle with blueberries as the center.  The Torte or Trifle should be refrigerated until ready to eat.  Good luck keeping the family away from it before your guests get to enjoy it. Once you taste it you will see why I say that.
 Oh, and by the way, it's DIET!!! Low on calories and fat and full of good things from the berries. Unfortunately, it does have High Fructose Corn Syrup in the Eagle Brand, and Bad sweetner in the pudding mix. But those are miner since it saves you tons in calories and fat. 

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