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.

Red, White, & Blue Pie

This is my Dad's recipe that has won numerous pie tasting contests. We love to eat it around the 4th of July!

Ingredients:

• 9” pie shell
• 3 cups blueberries
• 3 cups strawberries
• 1 cup sugar
• 3 Tbsp. cornstarch
• ½ cup water
• 3 oz. cream cheese

Instructions:
Mash strawberries to make 1 cup. Mix in sugar, cornstarch, water, & mashed strawberries in sauce pan. Boil for 1 minute and then cool. Beat cream cheese until smooth. Add cream cheese to pie shell. Then add blueberries and then strawberry mixture.  Let set for 3 hours.