Tuesday, April 7, 2009

Triple Berry Lemon Trifle

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I made this dessert for a group of friends, but instead of making it in a trifle dish I made individual servings in 8-ounce glasses. This allowed me to alter a few of the servings for different allergies. I loved that I was able to make this recipe early (around lunch-time) so that when it was time to serve dessert, there was no work for me to do!



SOURCE: allrecipes.com
PREP TIME: 25 Min
READY IN: 8 hours, 25 Min
SERVES: 16 - mine made 8 8-ounce glasses, so I guess my servings are large :)

INGREDIENTS
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container lemon yogurt
1/3 cup lemon juice
zest from one lemon (about 2 teaspoons)
1 (8 ounce) container whipped topping, thawed, divided
1 angel food cake, cut into 1-inch cubes
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons slivered almonds, toasted

DIRECTIONS
1. In a large bowl, combine the milk, yogurt, lemon juice and zest. Fold in 2 cups whipped topping.
2. In a 3-qt. trifle bowl or deep salad bowl, layer one-third of cake cubes and lemon mixture and all of the strawberries; repeat one-third of cake cubes and lemon mixture, then blueberries; and remaining cake cubes and lemon mixture, and sprinkle with raspberries.
3. Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.

Wednesday, April 1, 2009

Zucchini Loaf

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Zucchini are available year-round although they are called summer squash. The name "summer squash" simply means that you cannot store it for a long period of time ('until winter') like you can with winter squash.


SOURCE: modified from allrecipes.com
PREP TIME: 20 Min
COOK TIME: 1 Hr
YIELDS: 2 loaves or 24 muffins

INGREDIENTS
2 cups all-purpose flour
1 cup whole wheat flour (or omit whole wheat and use 3 cups all-purpose)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
3-4 cups grated zucchini (about 3 medium zucchini)
1 cup chocolate chips or chopped walnuts (optional)

DIRECTIONS
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and chocolate chips or nuts until well combined.
4. Pour batter into prepared pans.
5. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean (in my oven, this took about 75 minutes). Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
** Can also make 24 muffins. Bake about 20 minutes at 325 degrees.


Kitchen tips:
1. Chocolate chips will sink in this batter. Try coating them in flour before folding into batter or use mini chocolate chips instead.
2. Zucchini bread freezes well! Enjoy one loaf and freeze the other for later. After cooling, wrap tightly in plastic wrap then place in a gallon-size freezer bag. Label with the date and remove as much air as possible.
3. To reduce some of the fat, you can replace half of the oil with applesauce. Try this with other muffins and breads also!