Wednesday, July 17, 2013

citrus berry trifle

OK, folks.  This might be the best-tasting dessert I've ever made.  

Outside of something chocolate, of course.  

I knew it was a winner after John (from across the room at a recent church gathering, no less) raised his eyebrows with the first bite and mouthed, "This is good."  That usually means it's a keeper.

I mentioned in the last post that the pound cake I shared was a great base for various desserts. This is a perfect example.  

Citrus Berry Trifle.  

Light, fresh, and tangy, but creamy and sweet at the same time.  It's an absolutely wonderful Spring or Summer dessert.  It most definitely gets better as it sits, and it really has a beautiful presentation.  Not to mention, it's a breeze to put together.  Can you ask for more?

My mind is spinning with so many things I want to share with you, and yet we're gone every night this week with VBS and two more youth events.  I'm hoping to cook up some ideas Saturday evening and Sunday.  Until then, be looking for another High Five for Friday in a couple of days and enjoy my posts from this week, one year ago.

One year ago:  Ginger TeaOld Fashioned Pot RoastSalmon Salad Sandwich
                             Amerigo's Bow Tie Pasta Caesar Salad  

Citrus Berry Trifle
makes 16-18 servings
  • 16 oz. frozen whipped topping, thawed
  • 2/3 cup fresh lemon juice
  • 1 6-8 oz. container lime yogurt 
  • 1 6-8 oz. container raspberry yogurt
  • 1 can sweetened condensed milk
  • 3 tsp. lemon and lime zest
  • 2 cups chopped strawberries
  • 1 pint blueberries
  • 1 pound cake, cubed
~ Mix together lemon juice, yogurts, milk and zest; fold in whipped topping.  Set aside.

~ Stir together berries in another bowl and set aside.

~ In large trifle or glass bowl, place 1/3 of the pound cake cubes in a layer.  Top with 1/4 of 
   the yogurt cream and 1/3 of the berries.

~ Repeat with another 1/3 of the cake, 1/4 of yogurt mixture, and 1/3 of the berries.  

~ Add the final layer of cake, followed by another yogurt cream layer and remaining 

~ Top with the remaining yogurt cream and a light zest of lemon and lime for garnish.

Recipe from The Lazy Daisy Kitchen