Three Berry Lemon Trifle

This is one of  my favorite desserts. So light and fresh you could eat the whole trifle bowl at one sitting, and trust me, my family tries.

Ingredients:

• 3 Tbsp. Fat-Free Sweetened Condensed Milk
• 1 (8oz) Carton Light Lemon Yogurt
• 2 tsp. Grated Lemon Peel
• 1 Carton Reduced-fat Whipped Topping, thawed, divided
• 1 Prepared Angel Food Cake, Cut into 1 inch cubes
• 1 Cup Sliced Fresh Strawberries
• 1 Cup Fresh Blueberries
• 1 Cup Fresh Raspberries

Instructions:

In a large bowl, combine the sweetened condense milk, yogurt, and lemon peel. Fold in 2 cups of whipped topping. In a trifle bowl, layer a third of the cake, a third of the lemon mixture, and all of the strawberries. Repeat cake and lemon mixture. Add all of the blueberries. Repeat cake and lemon mixture. Top with all of the raspberries. Spread remaining whipped topping over raspberries. Cover and refrigerate for at least 8 hours.

My recipe is based on this Taste of Home recipe.

Teacher Appreciation

This year I tweaked an Oreo truffle recipe for a teacher appreciation gift. By using red candy coating, a dollop of green candy coating, and a pretzel....the Oreo truffles magically turn into apples!

I also included a Starbucks gift card.

The back of the note read:

 "Eat drink and be merry, for tomorrow there is no school!"

Oreo Truffles

1 Package of Oreo Cookies

1 Package of Cream Cheese, softened

8 oz. Semi Sweet Baking Chocolate, melted

Crush 9 cookies using a food processor, reserve for later use.  (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies  to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Put in refrigerator to chill for 20-30 minutes. Roll cookie mixture into 42 balls, about 1" in diameter. Dip balls into chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

A New Breakfast Favorite

When my son first saw this breakfast, he replied, "That's so gross mom!" Yet after he had a small taste, it is now one of his favorites. It reminds me of having pie for breakfast, who could argue with that!

Strawberry Puff Pancake

1 Tbsp. Butter

3 Eggs

¾ Cup Milk

1 tsp. Vanilla Extract

¾ Cup All-Purpose Flour

1/8 tsp. Salt

1/8 tsp. Ground Cinnamon

¾ Cup Sugar

1 Tbsp. Cornstarch

½ Cup Water

1 ½ Cup Sliced Fresh Strawberries

Place butter in a 9” pie plate: place in 400 degree oven for 4-5 minutes, until melted. In a small bowl, whisk the eggs, milk, and vanilla. In another small bowl, combine the flour, salt, and cinnamon. Combine flour and egg mixture in blender and blended on high till combined. Pour into prepared pie plate. Bake for 15-20 minutes or until sides are crisp and golden brown. In a small sauce pan, combine sugar, cornstarch, and water. Stir until smooth then add strawberries. Cook and stir over medium heat until thickened. Serve with pancakes.