The Sweet and Savory Sisters!



Mandarin Orange and Pineapple Trifle

cookbook 150

Mama use to make this cake for us when we were growing up and it was one of mine and Suzette’s favorites. Sister and I were talking about desserts one day and trying to come up with some different ideas for some of our family favorites. I thought about this recipe and asked Sis what she thought about turning it into a trifle. She loved the idea and we both knew it would be a hit. We made this for our mother’s day celebration and we knew it was a keeper when the trifle bowl was empty and guests were asking for the recipe. This is great anytime of the year but it is a nice, fresh and cool treat on those hot summer days. This dessert is great for cookouts and backyard parties. We know some of you are trying to watch your girlish figure, so we have included directions on how to cut back on some of the fat and calories while not missing out on all of this goodness.

Mandarin Orange and Pineapple Trifle

What you will need-

1 box yellow cake mix
2 eggs
1/3 cup vegetable oil
1 15 oz can mandarin oranges, drained
8 oz cream cheese, room temperature
14 oz can sweetened condense milk
2 cups heavy cream
3/4 cup powdered sugar
1 20 oz can crushed pineapple, drained and juice reserved
3 oz box vanilla pudding mix

What to do-

First thing you need to do is turn that dial on your oven to 350 degrees. Second thing you are going to do is make the cake part of your trifle. Get you a Bundt pan out, spray it and set it to the side. Get you a large mixing bowl out and your handy dandy hand mixer. Pour your cake mix in. Next, drain pineapple and reserve liquid, set pineapple to the side. Add the reserved juice from pineapple plus enough water to make 1 1/3 cup of liquid to the cake mix. Then, add your eggs and oil. Beat for about 2 minutes or until combined. Fold mandarin oranges into cake batter. Pour in your Bundt cake pan and pop in oven for about 35-45 minutes or until cake is done. While your cake is in the oven, make your other layers. Suz and I love us some layers of flavors and goodness. Get you 2 medium size bowls out. In one add your block of cream cheese and sweetened condense milk and combine using your hand mixer. Those 2 ingredients are so good together, so go on and get you a little taste. I could drink this stuff. After that, make your whipped cream by pouring your heavy cream into a bowl and mix on medium high until it gets thick. Add your powdered sugar and pudding mix slowly and mix until smooth. Stir in the crushed pineapple and set to the side until you are ready to put it all together. When your cake has cooled for about 10 minutes, remove from pan and let it cool completely. Then, cut into thick slices and then cube into bite size pieces. In a trifle bowl layer the cake, cream cheese mixture and whipped cream mixture in that order. Continue until all ingredients have been used. End with the whipped cream mixture. Store in the fridge until you are ready to serve. Ways to lighten this dessert up- Instead of using the oil and eggs use 12 ounces of diet sprite. Use low fat cream cheese and fat free sweetened condense milk. Instead of using heavy whipping cream, use a large tub of low fat whipped topping and sugar free pudding mix.

Low Fat Strawberry Trifle

It is that time of year when people are tired of pigging out and are looking to loose some weight. We are among those people. Just because you are dieting doesn’t mean that you can’t have a dessert. This recipe is one of our favorites and can be made with low fat ingredients or full fat ingredients. Both recipes are very delicious. It is great with any berries or any combination of berries. We also like to add bananas to this recipe. It is so easy and people love it. Your family will never know that this is a low fat dessert.

Low Fat Strawberry Trifle

1 large angel food cake, cubed (bite size)
1 (16 ounce) container frozen sliced strawberries in sugar, thawed (can slice your own strawberries and sweeten with splenda)
1 (8 ounce) block reduced fat or fat free cream cheese, softened
1 (14 ounce) can fat free sweetened condensed milk
1 (12 ounce) container reduced fat or fat free whipped topping
Fresh strawberries, sliced (for garnish)
Mint leaves (for garnish)

In a mixer combine cream cheese and sweetened condensed milk. In a trifle bowl layer 1/3 of the cake, strawberries, cream cheese mixture and whipped topping. Continue until all ingredients are used, ending with whipped topping. Garnish with fresh strawberries and mint leaves.

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