ANGEL BERRY TRIFLE
I usually serve this berry trifle in summer when fresh berries are bountiful, but I recently prepared it with frozen cherries and light cherry pie filling instead. It was a delicious glimpse of summer-to-come! -Brenda Paine, North Syracuse, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.
Nutrition Facts : Calories 209 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 330mg sodium, Carbohydrate 32g carbohydrate, Fiber 3g fiber), Protein 5g protein.
ANGEL WHIP
This is a very simple, very versatile dessert I made over and over again for a number of summers (this is one of my antique recipes). There are a several variations for this dessert given at the end of the recipe which will surely inspire you to even more variations. You will need to drain the fruit that goes into this creamy chiffon mixture. Be sure to use the juice or syrup for part of the water when preparing the jello. The recipe came from an ad for Pet Milk. Cooking time is actually chilling time.
Provided by Lorraine of AZ
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Basic Directions: Prepare fruit-flavored jello as package directs but use only 1-1/2 cups of water. Substitute the reserved, drained fruit juice for an equal part of the water. Chill in the small bowl of electric mixer (or 1-1/2-quart bowl) until firm.
- With electric mixer at low speed and with chilled beaters, beat jello until it is broken into small pieces. Beat in the evaporated milk at high speed until mixture fills bowl.
- Variations:
- Fold a drained 9-ounce can of crushed pineapple into lime-flavored Angel Whip. Chill.
- Spoon orange-flavored Angel Whip into dessert glasses with 1 cup drained peach slices (fresh, frozen or canned. Chill. Or use drained mandarin orange slices.
- Fold a 10-ounce package frozen raspberries, drained, into raspberry- flavored Angel Whip. Good spooned into sponge cake dessert cups, available at the supermarket and topped with additional raspberries.
- Fold 1 package frozen, drained, strawberries into strawberry-flavored Angel Whip, chill.
- Fold 1 cup drained cut-up mixed fruit (fresh, frozen or canned) into lime-flavoredAngel Whip. Chill in a 5-cup ring mold or 8-inch square pan.
- Fold 1 pound and 4 ounces frozen cherries (pitted and well drained), into cherry flavored Angel Whip. Chill. For cola-flavored Angel Whip prepare jello with 1/2 cup water and 1 cup Coke or Pepsi, or any cola of choice.
- Make a parfait, layering chocolate wafer crumbs and lime-flavored Angel Whip into parfait glasses. Chill.
- Any flavor Angel Whip makes a good pie filling for a prepared crumb crust.
Nutrition Facts : Calories 162.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 12.2, Sodium 145, Carbohydrate 29.9, Fiber 1.5, Sugar 21.5, Protein 4.8
BERRY ANGEL WHIP
Make and share this Berry Angel Whip recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place mixing bowl and beaters in freezer.
- Put washed berries in a medium saucepan with 1 cup sugar.
- Cook over medium hear, mashing and stirring occasionally.
- When hot add dissolved cornstarch.
- Cook until liquid is transparent and thickens.
- Remove from heat and let cool.
- Remove bowl and beaters from freezer.
- Combine egg whites and 3/4 cup sugar in chilled bowl and beat on high with electric mixer.
- When soft peaks form add berries.
- Mix on low until blended.
- Pour mixture over individual cake slices of choice to serve.
Nutrition Facts : Calories 366.7, Sodium 41.7, Carbohydrate 91.3, Sugar 87.6, Protein 2.7
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