Showing posts with label Red. Show all posts
Showing posts with label Red. Show all posts

Tuesday, July 7, 2015

Berry Trifle

Berry Trifle
Fresh summer strawberries and blueberries make this spectacular dessert rich in vitamin C and full of flavor. It's easy to make and ready to chill in 25 minutes.

Ingredients:
  • 1 4-serving-size package instant vanilla pudding mix
  • 2 cups milk
  • 1 8 ounce package cream cheese, softened
  • 1 6 ounce container vanilla yogurt
  • 1 10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
  • 6 cups strawberries, quartered
  • 2 cups blueberries and/or raspberries
  • 1 recipe Berry Sauce
Berry Sauce:
  • 2 cups fresh or frozen (thawed) strawberries or raspberries
  • 2 - 3 tablespoons sugar
  • 1 tablespoon raspberry liqueur, rum, or orange juice
Directions:

1. Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.
2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.
 
Berry Sauce:
 
1. In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours. 
 

Source: recipe.com

Saturday, February 22, 2014

Red, White And Blueberry Trifle



Servings: 14 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 169.1 • Fat: 0.4 g • Protein: 2.5 g • Carb: 38 g • Fiber: 3.0 g • Sugar: 16.5 g
Sodium: 102.8 mg

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. 


Source: Cool Whip

Monday, December 2, 2013

Red, White & Blueberry Tarts


Ingredients:

1/2 pkg (16 oz) butter-flavored cookies (about 40 cookies)
6 tbsp (90 mL) butter (3/4 stick), melted
1/4 cup (50 mL) packed brown sugar
1 lemon
8 oz (250 g) cream cheese
1/4 cup (50 mL) powdered sugar
1/2 cup (125 mL) fresh strawberries
1/2 cup (125 mL) fresh blueberries
1/4 cup (50 mL) Blueberry Lemon Sauce
Additional powdered sugar for dusting (optional)


Directions:


1) Preheat oven to 350ºF (180ºC). Break cookies in half. Place half of the cookies into Manual Food Processor; cover and pump handle to form very fine crumbs. Transfer cookie crumbs to medium Bamboo Fiber Mixing Bowl. Repeat with remaining cookies. Add butter and brown sugar to mixing bowl; mix until moistened. Divide crumb mixture evenly among six Mini Tart Pans, pressing firmly into bottom and up sides using fingertips. Arrange tart pans on Medium Sheet Pan. Bake 5–8 minutes or until crusts are set and just beginning to brown.
2) Meanwhile, for filling, zest lemon using Microplane® Zester to measure 2 tsp (10 mL). Juice lemon using Juicer to measure 1 tbsp (15 mL). Place cream cheese in Classic Batter Bowl. Microwave, uncovered, on HIGH 10–20 seconds or until slightly softened. Add zest, juice and powdered sugar; mix well using Mix ‘N Scraper®. Attach open star tip to Easy Accent® Decorator; fill with filling and set aside (see Cook's Tip).
3) Remove sheet pan from oven. Carefully transfer tart pans to Stackable Cooling Rack using Chef's Tongs. Cool 5 minutes. Hull strawberries using Core & More; cut into quarters using Utility Knife. Add strawberries, blueberries and sauce to Small Batter Bowl; toss gently to coat.
4) Carefully remove crusts from tart pans. Pipe filling over crusts; top with fruit mixture and sprinkle with powdered sugar, if desired.

Yield: 6 servings of 1 tart

Nutrients per serving:


Calories 500, Total Fat 33 g, Saturated Fat 15 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 49 g, Fiber 2 g, Protein 6 g

Cook's Tips


For best results, place Easy Accent® Decorator filled with filling into freezer until ready to use (up to 5 minutes). This makes the filling stiffer and easier to pipe over crusts.


Source: Pampered Chef Consultant Jessica Kapler

Saturday, July 6, 2013

Red, White And Blue Dessert Pizza

Red, White, and Blue Dessert Pizza
Satisfy your sweet tooth and show off your patriotic spirit with this dessert pizza!

Ingredients:

1 box(1 Lb 2.3 Oz) Fudge Brownie Mix

Water, vegetable oil and eggs called for on brownie mix box
1 pkg(8 Oz) Cream Cheese, softened
⅓ cupSugar
½ tspVanilla
2 cups slicedFresh Strawberries
1 cupFresh Blueberries
1 cupFresh Raspberries
½ cupStrawberry Jelly 
Directions:

1. Heat oven to 350 degrees F. Grease bottom only of a 12-inch pizza pan with shortening or cooking spray.

2. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.

3. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.

4. In a small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange sliced berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled.

5. Cut into wedges. Store covered in refrigerator.

Source:  betterrecipes.com