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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