Christmas is a great time for family & friends socializing. Whenever I am planning a gathering, I almost always find a way to use my trifle dish. You can use it to create beautiful things in a hurry that are not only delicious but colorful and festive.
Have you ever baked a cake that didn't quite turn out perfect and even icing wouldn't cover up the flaws? Throw it in a trifle dish with three other ingredients and you have a masterpiece, and no one will ever know. Maybe you have two socials in one week and at the first one your red velvet cake didn't all get eaten. Make a red velvet trifle for the next event with the remaining cake and three other ingredients!
The amazing thing about a trifle is you can be creative and come up with a hit that no ones every thought about before. Once I crumbled up leftover brownies, chocolate pudding, whipped cream, and fresh strawberries. With the trifle you can never go wrong. Just think outside the box and come up with four main components that will taste great together. Hey, I just thought about using brownies, cream cheese whipped up with peanut butter, sliced bananas, and whipped cream. Yum!
This year I created a recipe for a Christmas family reunion. It was ALMOST Gluten Free!
I would say a 100% gluten free, but who knows what is actually in cream cheese? It turned out to be a hit at the party and not too heavy or sweet, with a healthy twist.
Enjoy and Merry Christmas to you and the ones you cherish!
1 Bob’s Red Mill Gluten Free white cake mix
8 oz of regular cream cheese
Two-8 oz containers of Lemon flavored Gluten Free Noosa yogurt
½ cup confectioners sugar
1 pint of heavy whipping cream
3 Tablespoons of organic cane juice sugar (or regular sugar)
1 container fresh strawberries
1 pint of fresh blueberries
Bake the cake in two normal size round cake pans. Follow the directions for cooking on the box and let cool. It’s easier to do the night before to make cutting the cake easier the next day for preparation.
Set the cream cheese out to soften to room temperature.
Wash the blue berries and set aside to dry.
Wash the strawberries and sit aside to dry.
Whip the cane juice sugar and whipping cream with a mixer until fluffy and stiff.
In a separate bowl whip the yogurt, confectioners sugar, and softened cream cheese.
Cut the cake into bite size pieces by cutting in a checker board pattern, i.e. Lines horizontally and then lines diagonally.
Putting it all together:
Put the first half of the cake pieces in the bottom of the trifle.
Pour half the lemon cream cheese mixture over the cake pieces.
Slice and layer half the strawberries on top of the lemon cream cheese.
Next, layer in half the whole blueberries.
Pour half the whipping cream mixture on top of the fruit and spread evenly with a spatula. Repeat all the steps above ending with the whipping cream on top.
Place one whole strawberry on top for decoration.