Thursday, June 13, 2013

Summer in a Bowl

So, I haven't posted much about my forays in the kitchen lately.  And in truth, I haven't had many!  CRB (Chief Running Buddy) and I recently moved into a new place, and between running, work, packing, unpacking, etc, I hadn't much time. 

Now, I don't think I mentioned this to y'all, but I volunteer for Habitat for Humanity on the Family Selection Committee in my local affiliate.  They are a wonderful group of ladies with whom I have the pleasure of spending a few hours a month.  We haven't had a social activity in a while, so our co-chairwoman, Rosemary, invited us all to her gorgeous house for dinner last Friday night.  At the request of a few, I made a lemon raspberry trifle (aka, summer in a bowl).  It is so light, the perfect mix of sweet and tart.....just delicious!  Many thanks to my friend Laura P. who originally shared this recipe with me. Share the sunshine - pass it on!

The beauty of this dessert (besides the luscious layers) is that it comes together SO quickly.  My CRB even wandered into the kitchen while I was constructing this and commented on how fast I made it.  It is easy - angel food cake, raspberries (fresh and frozen), and a lemon cream mixture that makes it very tempting to lick the bowl....just sayin'...
Alrighty - without further ado, the recipe!
Lemon Raspberry Trifle

1 tsp lemon extract
1 - 14 oz. can of sweetened condensed milk
1 - 8 oz. lemon yogurt
2 tsp grated lemon peel
1/3 cup lemon juice
2 cups whipped topping (Cool Whip, or if you are like me, store brand!)
1 angel food cake
1 package frozen raspberries
2 pints fresh raspberries
Combine the first six ingredients (extract through whipped topping) in a medium-sized bowl.
Thaw frozen raspberries and combine with one pint of fresh raspberries.  Sweeten to taste, if desired (I usually don't add any sugar, since I like the tart/sweet mix).
Cut the angel cake into 1" cubes and arrange one layer on the bottom of a trifle bowl.
Spoon half of the lemon cream mixture on top of the cake.  Spread evenly.
Spoon fresh/thawed raspberries for the next layer.
Repeat layer of angel cake and lemon cream.
Top with pint of fresh raspberries, and toasted coconut or powdered sugar, if desired.
TIP: If you are assembling this the day before serving, do a layer of cake, thin layer of lemon cream, raspberries, another thin layer of lemon cream, then angel cake, remaining lemon cream, and raspberries. This way the angel cake doesn't soak up all the juice from the raspberries.
I made this before raspberries were *really* in season, and if you live in the northeast like I do, fresh raspberries are SO expensive. So I bought 3 - 6 oz. packages of fresh raspberries and two packages of frozen.  Two fresh went in with the frozen, and the last package of fresh went on the top.  I also use low fat yogurt and whipped topping, but feel free to do whatever suits your taste! 
I hope you enjoy this bowl of summer....I know it was a hit over here!


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