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