We now know that buying in-season fruits and vegetables, particularly produce that has been grown locally, is better for our environment (and probably our taste buds and bodies too). But it also provides an exciting opportunity to try new foods and to experiment with seasonal recipes!
Check out this recipe for English Trifle. If you make it, shoot a picture of your finished dish and upload it to the Walden at Chatham Center Facebook page. Anyone interested in having a community cooking contest?
Ingredients
- 2 (8 or 9 inch) white cake layers, baked and cooled
- 2 pints fresh strawberries
- 1/4 cup white sugar
- 1 pint fresh blueberries
- 2 bananas
- 1/4 cup orange juice
- 1 (3.5 ounce) package instant vanilla pudding mix
- 2 cups milk
- 1 cup heavy whipping cream
- 1/4 cup blanched slivered almonds
- 12 maraschino cherries
Directions
- Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
- Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
- In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.
Nutritional Information
Amount Per Serving Calories: 621 | Total Fat: 23g | Cholesterol: 29mg
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This sounds delicious! I think I’ll give it a try!