(easy) Summer Berry Trifle

Have I mentioned–It’s really good to be back.  One of the first things I was dying to do on my return was to get back in my own kitchen.  I wanted to cook: Bake, grill, sauté, steam, simmer, boil, burn, blend…you name it.  (Except burn, I don’t try to do that.)

Can you imagine–I went an entire month without cooking!?  Seriously, when’s the last time I’ve done that?  I helped with a few meals when we were at friends’ homes, but mostly I just ate.
Lots of restaurants too.  I ate in all kinds of restaurants:  Mexican, Japanese, Mediterranean, Mexican, Italian, and Mexican.  (I am a fish taco expert at this point.)
And if anyone loves to eat at a restaurant– I do. I live for going out.

But a full month of it, and I had had enough.

So, my first morning home, before I had unpacked a single bag, I made scones.  Then meatballs and potatoes for lunch (remember, I don’t even like lunch.)  Then grilled chicken, roasted veggies, and potatoes for dinner.

Sunday night I made good old-fashioned spaghetti, and garlic bread.

And then, because it’s July, I had it on my mind to make something for dessert that was full of berries.

That’s when this happened:

It was the perfect coming-home dessert for me as it was quite easy (you can buy the angel food cake to make it reeeealy easy,)–homemade, but not so much to wear me out before I was even unpacked.

The fabulous thing about this trifle is that after it cools and sets int he fridge for a couple of hours, the texture is amazing.  The jello-y, yogurty, angel foody, combo says ‘perfect summer night’ as well as anything possibly could.  A little sweet, a tad tart….fluffy, cool, and creamy.  Yes.

Yes–it’s good to be back.

Maybe I should go unpack now…

Love to you all…and have an awesome, summery kind of day!

ALOHA!
Monica

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(easy) Summer Berry Trifle

SUMMER BERRY TRIFLE at www.MonicaSwanson.com

Cuisine dessert

Author Monica Swanson

Ingredients

• one angel food cake.
• one large box 8 serving size of raspberry jello--sugar free or regular
• 2 cups hot/boiling water.
• 1 1/2 cups fresh raspberries.
• 2 eight-oz. containers of raspberry yogurt.
• 1 1/2 cups cool whip (defrosted-)

Instructions

1. buy or bake the angel food cake.
2. Prepare the jello with two cups hot water until powder is completely dissolved.
3. Stir in one cup of berries, then refrigerate for 20-30 minutes, until thickened, but not set.
4. In a separate bowl, combine the yogurt and cool whip.
5. Tear the angel food cake into bite-sized pieces.
6. In a trifle bowl, layer the angel food cake pieces, thickened jello, and the yogurt /cool-whip combination.
7. Garnish with more raspberries.
8. Refrigerate for at least two hours before serving.
9. ENJOY!