Mini Strawberry Trifle-
You may have noticed a new crop of fresh berries at your market lately. I buy fresh strawberries every time I go to the market. But soon they will be coming straight to our table from our garden!
I eat a lot of strawberries ( a lot). This light and fresh dessert is a lovely way to end a wonderful meal especially on a warm day. I make this one with little sugar and lactose free. But you can use “real” sugar and “real” whipped topping for yours.
I sometimes have a bit of difficulty determining the “exact ” ingredient amounts. But if you have left over’s of these yummy ingredients it just means you can make even more desserts Serve this yumminess right after you make it, fresh is best!
What You Need
3 Pints fresh strawberries give or take (reserving a few for garnish) – if not available okay to use frozen
3 Cups angel food cake (from your kitchen or favorite bakery)sugar free is available at my market
2 Tbsp. sugar or sugar substitute (I use Splenda)
3 Cups whipped topping (I use nondairy)
1/2 tsp. Mint extract
Spring of fresh mint for garnish (optional)
4 Serving bowls
Food processor (or blender)
Before you Start– place your serving bowls/dishes into the freezer to chill for about 20 minutes.Tear the angel food cake into bite sized pieces.
Lets Make it! Pulse strawberries in your food processor with a tablespoon of cold water until they reach the consistency you prefer (I like mine with bigger pieces mixed in)
In a bowl whisk together whipped topping, sugar (sugar substitute) and mint extract.
Line up your serving dishes (assembly line style) Layer a spoonful of whipped topping mixture into your serving dishes, then a layer of strawberry puree, then a layer of angel food cake. Repeat. Top with remaining whipped topping. Garnish with a fresh piece of strawberry and mint leaves if you desire.
**Katies Tid Bits* try this dessert using raspberries or blackberries too. You can omit the mint from this recipe and it tastes great too!
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