Growing up, my grandma always made sure that our family’s Easter buffet included at least two non-chocolate desserts. My mom’s traditional bunny cake didn’t include chocolate, but our Easter baskets featured huge quantities of chocolate treats. To offset a potential chocolate overload, my nutritionally-conscious grandma would show up at our home with the following fruity desserts:
SIMPLE STRAWBERRY TRIFLE
Ingredients:
1 1/2 cups sugar
4 tablespoons cornstarch
1 package (3 ounces) strawberry gelatin
2 cups water
2 pounds fresh strawberries, hulled, divided
1 package (8-ounce) cream cheese, softened
1 can (14-ounce) sweetened condensed milk
1 container (12-ounce) Cool Whip, thawed
1 prepared angel food cake (8 to 10 ounces), cut in 1-inch cubes
Directions:
To make glaze, combine sugar, cornstarch and gelatin in a medium-sized sauce pan. Add water and stir until smooth. Continue to cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened.
Remove from the heat, cool completely.
Cut half of the berries into quarters, and fold into glaze.
In a small bowl, beat cream cheese until smooth. Next, beat in milk until blended. Fold in Cool Whip.
In a 4-quart clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers.
Cut remaining berries in half and arrange over the top.
Cover and refrigerate for at least four hours or overnight before serving.
LAYERED LEMON BERRY DESSERT
Ingredients:
2/3 cup prepared lemon curd or lemon pie filling
3 cups freshly whipped heavy cream, divided
1/2 prepared angel food cake or pound cake
6 crushed lemon creme cookies
Fresh lemon zest
1 1/2 cups fresh berries
4 wine glasses with stems or one large glass trifle bowl
Directions:
Mix together 2 cups whipped cream and lemon curd or pie filling.
Cut cake into 1-inch cubes.
Place a few of the cubes into the bottom of each wine glass.
Add a layer of lemon cream mixture.
Add some berries.
Add more cubes and repeat layers to the top of the glass.
Add remaining cream on top and sprinkle with lemon cookies and lemon zest.
Allow to chill in refrigerator for at least two hours before serving.
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