Does the saying, “Better late than never!” apply to all situations? Because, um…I dropped the ball on this one. The most recent recipe swap I “participated in” was fruit-themed. I received this amazing Fruit Trifle to whip up, and then…a week or so went by, and I completely forgot about the recipe swap entirely. That is until I got an email Friday morning, alerting me of my mistake.
My jaw fell to my desk right then and there. While I’m not “organized” per se, I live in a state of organized mayhem and make do with things like sticky notes that can be found over any square inch of my life. But this time, I just messed up…and I felt terrible.
This Fruit Trifle from Nichole’s blog, The Cookaholic Wife, was absolutely divine. I had to declare my sadness over the fact that heavy cream is so, so sinful. But I’ve decided that there’s just nothing like REAL, homemade whipped cream.
Mr. Prevention asked if I had used Fat-Free Cool Whip in this trifle and I just laughed. Far, far from, my dear.
He then accused me of not using as many low-calorie (“healthy”) ingredients as I used to. And, that’s true in some instances. I’ve come to love a little bit of the real deal versus eating more of a more processed, lower-calorie ingredient. Not to say this is always the case, but when it comes to whipped cream…it’s worth the splurge. I had to let Mr. P know that I reduced the cream by 1/4th which cut down on the calories drastically.
Yesterday was also my Grannie’s birthday…her 89th birthday!! Having this recipe, especially on Easter, very much so reminded me of her back in the day. She used to serve angel food cake with strawberries a lot. There’s no going wrong with that classic combination, especially when whipped cream enters the picture!
This was my first time making a trifle and if this recipe was any indication as to how good and how simple they are…then I’m sold! This came together in about 20 minutes and makes a ton! The portions are very generous…and yet, very light despite the indulgent whipped cream.
Nichole, I apologize for my tardiness and…blonde moment. I hate when I live up to my hair color in all the worst ways. Your trifle was amazing and it most certainly will be made again…soon!
For a crowd!
As for this go-round, my co-workers will get to partake. This trifle is far too dangerous to have around my house, calling my name from the depth of the fridge. There’s no doubt it wouldn’t last long!
Fruit Trifle every so slightly adapted from A Cookaholic Wife
1 prepared angel food cake ring
1 lb fresh or frozen strawberries, hulled and sliced
12 oz fresh or frozen blueberries
1 lb fresh or frozen peaches, sliced
2 large bananas, peeled and sliced
24 oz heavy whipping cream
1 Tbsp vanilla extract
2 Tbsp powdered sugar
Place the bowl of your stand mixer and the beater attachment in the refrigerator while prepping the ingredients.
Add the heavy whipping cream, vanilla extract, and powdered sugar to a stand mixer fitted with the whisk attachment. Start off on low speed until, slowly increasing to medium/high speed. Beat for 4-6 minutes or until fluffy and thick.
Cut angel food cake int0 bite-sized pieces and make a layer on the bottom of the trifle dish using half of the cake.
Next, add strawberries, 1 banana, followed half of the blueberries and peaches. Add half of the whipped cream on top, spreading to the edges. Repeat with another layer, topping with the remaining whipped cream.
Refrigerate for at least 1 hour before serving.
Yield: 12 servings (1 heaping cup each)
Nutrition Information (per serving): 352 calories; 20.1 g. fat; 80 mg. cholesterol; 114 mg. sodium; 35.8 g. carbohydrate; 3.2 g. fiber; 2.9 g. protein
Result: Fruit, angel food cake, and homemade whipped cream. Classic, light, and absolutely delicious. This is a perfect spring and summer recipe, especially as fresh fruit starts to come into season. The original recipe called for raspberries, but they were so expensive (frozen), that I opted to omit them. I used all frozen fruit (except bananas) — there was NOTHING fresh at the grocery store this week. Frozen fruit worked great, however – I love that it’s always so perfectly ripe since it can be picked and flash frozen at the peak of ripeness and can therefore be found year-round. Enjoy!
This week is, somehow, bound to be busier than last. At least next weekend we will be in Vegas for a little weekend getaway! I think can…I think I can…!
Have a great week!