Perfect for a Party Cake - Moist and Delicious

Served at a lovely baby shower, this cake is so moist with the addition of vanilla pudding mix and sour cream. Perfect for Valentine's Day too. Another delicious cake is Polly Rosenbaum's 100th Birthday cake from Tastes & Treasures cookbook, page136.

SOUR CREAM PUDDING POUND CAKE
Cake Ingredients:
1 yellow cake mix
1 (5 oz.) pkg. instant vanilla flavor pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs
1/2 cup water
1 tsp pure vanilla extract

Cake Directions:
Combine all ingredients in a large mixer bowl. Blend at medium speed for 4 minutes. Line 3 round 9-inch cake pans with parchment paper. Spray the sides with cooking spray (this makes it easy to come out of the pans). Divide batter evenly into each pan and spread batter to the sides. Bake at 35 degrees for 18-20 minutes.

Option: Pour into 2 greased loaf pans. Bake at 350 degrees for 45 to 50 minutes.

Frosting Ingredients:
2 8 oz packages cream cheese
14 oz. can sweetened condensed milk
3/4 cup lemon juice
2 cups fresh raspberries, divided
6 oz frozen whipped topping

Frosting Directions:
Using medium sized bow, whip together cream cheese, condensed milk and lemon juice. Fold in 1 cup raspberries and whipped topping. Blend. Chill for 10 minutes.
Frost cake layers and garnish with remaining 1 cup raspberries. Refrigerate until ready to serve.

Refreshing Watermelon Cake for the Fourth of July

Found this lovely recipe on the internet. Can't wait to try it for the 4th of July celebration.

Watermelon Cake

Ingredients:
Whipped cream or Coconut Whipped cream (Paleo Version)
1 Large Watermelon cut in a circle like a cake
Blueberries
Raspberries
Almonds

Directions:
Cut your watermelon according to the photos.
Pat the watermelon down with wipes to dry it.
Frost it with whipped cream.
Add Almonds to the side.
Decorate the top with fresh fruit of your choice. Add an American flag to top it off!

Red White and Blue Trifle

Celebrate the 4th of July with this fabulous dessert. Lower in fat and calories than most trifles, this layered dessert is both beautiful AND delicious -- just right for that Fourth of July cookout!

We also like Desert Picnic Salad (Tastes & Treasures cookbook, page 132) thanks to Historymakers Kax and Bob Herberger's family memories of picnics.

Red, White and Blue Trifle



Ingredients:

One 8-oz. container Cool Whip Free (thawed)

1 sugar-free vanilla pudding snack with 60 calories or less 

Half of a 13-oz. angel food cake, cut into 1-inch cubes (about 5 cups cubed)

2 cups chopped strawberries

2 cups blueberries

2 cups raspberries



Directions:

In a medium-large bowl, thoroughly fold pudding into Cool Whip. 

In a large glass bowl (or trifle dish, if you've got one), evenly layer half of each ingredient: cubed angel food cake, Cool Whip mixture, strawberries, blueberries, and raspberries. 

Repeat layering with remaining ingredients. Serve, or chill until ready to serve!



MAKES 8 SERVINGS

Thanks to Hungry Girl for reduced fat and calorie recipe.

Red, White and Blue Trifle

Celebrate the Fourth of July with this layered dessert. It is both beautiful and delicious -- just right for that cookout. Plus you can use your elegant trifle dish.

Summer Trifle, page 154 in Tastes & Treasures, is also delicious with the addition of blackberries and orange juice. A few more calories and it is made from scratch - well worth it.

Red, White & Blueberry Trifle

Ingredients:
One 8-oz. container Cool Whip Free (thawed)
1 sugar-free vanilla pudding snack with 60 calories or less (like the kind by Jell-O)
Half of a 13-oz. angel food cake, cut into 1-inch cubes (about 5 cups cubed)
2 cups chopped strawberries
2 cups blueberries
2 cups raspberries

Directions:
In a medium-large bowl, thoroughly fold pudding into Cool Whip.

In a large glass bowl (or trifle dish, if you've got one), evenly layer half of each ingredient: cubed angel food cake, Cool Whip mixture, strawberries, blueberries, and raspberries.

Repeat layering with remaining ingredients. Serve immediately or chill.

MAKES 8 SERVINGS
Thanks to Hungry Girl for the statistics.
Serving Size: 1/8th of trifle (about 1 cup)
Calories: 170
Fat: 1.5g
Sodium: 133mg
Carbs: 38g
Fiber: 3.5g
Sugars: 20.5g
Protein: 2g

Yogurt Smoothie

Refrigerator leftovers . . . what do you do with them? We were leaving our condo in Eleuthera and decided to use up what was left. The condo had a "state of the art" blender so we put in yogurt, milk, blueberries, flax seed, ice, banana and a little oatmeal from breakfast. It looked wonderful until we twisted the blender from it's base. Unfortunately, this was the kind you twist to remove the bottom . . . whoosh. Yogurt Smoothie all over the counter and floor. We saved some of it and I got a few pictures to remember the laughs. It tasted pretty good, except for the oatmeal. Note to self: Remember not to add oatmeal next time.

The Hassayampa Inn has an easy Yogurt Parfait recipe pg 52 from the cookbook. No blender involved so no spills.

Yogurt Parfaits
2 cups fresh blueberries
2 cups fresh raspberries
2 cups granola (use the granola recipe from pg 196)
Strawberry yogurt

Mix the blueberries and raspberries in a bowl. Alternate layers of the berries and granola in parfait glasses or wine glasses and top with the yogurt.
Note: you can use homemade or commercial granola and low-fat yogurt in this recipe.

Serves 6