Saturday, March 31, 2007
Spring is in the air! Hallelujah! I sat this morning listening to the birds chirping outside. Hmmmm...I just may grill tonight.
Hopefully the time has come to put away all those soup recipes and get into lighter fare.
Recently, the local library had me do a cooking demonstration for them. We had a great time laughing and learning together. Among the scrumptious goodies I showcased, the following recipe was the "star" of the night. The girls were great, the food was super and the recipes received rave reviews. We all left happy and stuffed! What more could a girl ask for?
This is one of my easiest dessert recipes to throw together, and it is wonderful for taking to potlucks or picnics. It is quite beautiful and scrumdillyicious! The recipe can also be easily cut in half when there will be just a couple of you for dinner. This is a very diet-friendly dish, so those of you that are hanging onto that New Years Resolution, here you go! This one is for you.
Try fixing this in a big pretty glass bowl so all the layers show through.
Springtime trifle
2 9 ounce sugar free angel food cakes
2 20-ounce cans crushed pineapple, drained
2 3.4 ounce packages vanilla pudding mix, prepared with low-fat milk
2 8 ounce tub whipped topping, thawed (low-fat is fine!)
2 21 ounce cans cherry pie filling, sugar free is good!
1/2 cup chopped pecans
Crumble the angel food cakes. Put 1/2 into the bottom of a large clear bowl. Mix pudding and pour 1/2 over the cake, add 1 can cherry pie filling then one can of drained pineapple ending 1 tub of whipped topping. Repeat. Sprinkle nuts on top.
Fresh from the farm ... to you! Enjoy!
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