Happy Fourth of July, everyone! I hope everyone is enjoying their long weekend and spending it with great friends and family. I unfortunately was under the weather this weekend, but was still able to enjoy time with family, friends, and True Blood. Also peeked at a few fireworks from my car window.
If you're last minute with your plans like I am and have an 11th hour 4th party to attend today, here is a super easy dessert to whip up and bring. It's also brought to you by
Skinny Taste, so it's low in calories and guilt free!
Ingredients:
- 10 oz angel food cake, cut into 1-inch cubes*
- 2 pints strawberries, sliced
- 2 pints blueberries
For the cream filling:
- 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
- 1 1/2 cups cold water
- 1 package sugar-free white chocolate instant pudding mix
- 12 oz fat-free frozen whipped topping, thawed
Directions:
Whisk the condensed milk and water in a bowl.
Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set;
fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish.
Sprinkle evenly with a layer of blueberries.
Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).
Top with a layer of strawberries.
Layer the remaining cake cubes on top of the strawberries, then
add more blueberries and
top with the remaining cream mixture.
Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
Cover and refrigerate at least one 1 hour.
*I only used 10 oz of a 16 oz cake.
Happy Independence Day!
