6 Steps to a Delicious Guilt-Free Strawberry Angel Food Trifle for Any Occasion

Food 29

Do you love your desserts but dislike the guilt when you indulge in a sweet treat?

In that case, I might be able to help you out with a guilt-free dessert! It is called a ‘,’ and it is as delicious as it sounds.

My mom often made this when I was growing up. She’d take it to office parties, holiday parties, or have it during family get-togethers.

The good news is that it is inexpensive, easy to make, and the ingredients are light which is good for your waistline.

Here’s how you can make this simple dessert in no time flat:

You’ll need:

  • 1 box of strawberry gelatin
  • 14 ounces of frozen strawberries
  • 1 store-bought angel food cake (or make your own)
  • 8-ounce container of whipped topping

1. Thaw Your Whip

Before you make this dessert, it’s important to note your whipped topping has to be thawed.

It will be the crowning glory to this luscious dessert. Set it out on the counter before you officially start whipping up the pudding, to give it time to become pliable.

Once it gets to the consistency where you can easily spread it, you know the whipped topping is good to go.

2. Make Some Fruity Jell-O

Strawberry Angel Food TrifleStrawberry Angel Food Trifle

I must share a funny story with this step. When my husband and I first got married, I couldn’t cook to save my life. I almost set my kitchen on fire making Hamburger Helper (no joke.)

At that time I still worked outside of the home, and we still lived in the city. I was responsible for bringing a dessert to our office Christmas party.

I called my mom in a panic because I knew I couldn’t cook, and I didn’t know what to take. She gave me this recipe I’m sharing with you all.

Of the whole recipe, this first step is the only one that gave me trouble (yet now, it brings me humor.) In short, even if you can’t cook, you can fumble your way through this recipe and still have a delicious dessert because I did.

What you need to do is place one cup of water in a sauce pot on the stove over medium-high heat. Pour the gelatin mix into the warm water.

Bring the mixture to a boil. Be sure to pay attention and stir while you’re waiting for it to boil. I didn’t and had gelatin all over my stove the first time I made this dessert. (See why I can laugh at myself now?)

Once the gelatin mixture boils, add the frozen strawberries to the pot. Stir until they’ve thawed, and it begins to resemble a runny syrup with chunks of fruit.

Remove from the heat and now get your angel food cake ready.

3. Slice and Dice

After you have the strawberry syrup finished, it’s time to slice and dice your angel food cake. If you’re an experienced baker, you may want to bake your own angel food cake.

However, if you don’t have the time or you aren’t into baking, don’t feel bad about purchasing an angel food cake from the deli section of your grocery store.

This dessert is meant to be simple; don’t feel bad for keeping it this way.

Regardless of how your angel food cake makes its way to your kitchen, slice it into cubes.

Try to keep the pieces sizes as uniform as possible because people will be able to see it in the dessert. Place the cubes in a big glass bowl to layer.

You can use a glass serving dish where people can see the different layers of the trifle. This works especially well if you’re using the dessert to celebrate festive holidays such as the Fourth of July or Christmas.

Or you can use a large serving bowl. Either way, place the angel food cake cubes in the bottom of the dish as the first layer of the trifle.

4. Pour and Top

After the angel food cake is in the serving dish, it’s time to add the other layers of the trifle. Pour the warm strawberry and gelatin mixture over the cubes of angel food cake.

Once done, it’s time to add the whipped topping. I like to dump the entire tub of whipped topping onto the dessert.

I use a rubber spatula to spread the topping over the entire dessert. It should cover the entire top to where you can’t see beneath it.

At this point, your Strawberry Angel Food Trifle should appear as a finished product.

5. Chill Out

When every part of the Strawberry Angel Food Trifle has been put together, use plastic wrap to cover the top of the dish. Place the dish containing the trifle dessert into the refrigerator.

The dessert should be refrigerated for approximately 12 hours. I like to make the dessert before I head to bed the night before I need it.

This way it can stay in the fridge overnight and be ready to go for the festivities the next day. Make sure you give the dessert time to chill and for all the ingredients to come together.

During this time, the angel food cake will absorb the gelatin. The cubes will turn a spongey red color. You’ll have chunks of strawberries in the mix and have whipped topping to finish it all off.

6. Healthier Options

Angel food cake is a low-calorie dessert which is why this makes an excellent dessert for any time of the year. You can enjoy it around the beginning of the year when everyone is trying to lose weight.

Or you can enjoy it throughout the other months when everyone is looking to indulge their sweet tooth without a ton of guilt.

If you’d like to make Strawberry Angel Food Trifle a little healthier than it already is, you can use sugar-free gelatin and sugar-free whipped topping.

Plus, if you make your own angel food cake, you could use a sugar substitute in it as well. This would reduce even more calories and also make the dessert diabetic friendly.

When the trifle has chilled in the fridge for 12 hours, pull out a plate and a fork or spoon and get ready to dive in.

This dessert is a great option for a variety of occasions. It’s easy enough to make, where even an inexperienced cook (as I was when I first began making this dessert) can successfully make this dish.

It’s a family favorite around our house, and one most people request I make over and over. I’m sure you’ll find the same success and have a new go-to guilt-free dessert.

Was this article helpful? Yes No

Kaynak

Leave a Reply

Your email address will not be published. Required fields are marked *

All rights reserved
This website uses cookies, you can see here the Privacy Policy. If you continue browsing, you are accepting it.