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Showing posts with label whipped cream. Show all posts
Showing posts with label whipped cream. Show all posts

 

STRAWBERRY TRIFLE WITH CREME


INGREDIENTS:

  • For the cake cubes:
    • 1 pound cake, cubed
  • For the macerated strawberries:
    • 2 pounds fresh strawberries, hulled and quartered
    • 1/2 cup sugar
  • For the custard:
    • 3 cups milk
    • 1 (3.4 ounce) package instant vanilla pudding mix
  • For the whipped cream:
    • 2 cups heavy whipping cream
    • 1/4 cup powdered sugar
  • For garnish:
    • Fresh strawberries, sliced
    • Mint sprigs

INSTRUCTIONS:

  1. Make the cake cubes: In a large bowl, gently toss the cubed pound cake with enough sherry or brandy to coat, if desired. Set aside.

  2. Make the macerated strawberries: In a large bowl, combine the quartered strawberries and sugar. Toss gently to coat. Let sit for at least 15 minutes, or up to 1 hour, to allow the strawberries to release their juices.

  3. Make the custard: In a medium saucepan, whisk together the milk and pudding mix. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from the heat and whisk in the vanilla extract. Let cool completely.

  4. Make the whipped cream: In a large bowl, whisk the heavy cream until stiff peaks form. Gradually whisk in the powdered sugar until combined.

  5. Assemble the trifle: In a large trifle bowl or glass serving dish, arrange half of the cake cubes in an even layer. Top with half of the macerated strawberries, spreading them evenly. Spread half of the cooled custard over the strawberries.

  6. Repeat the layers, ending with a layer of whipped cream.

  7. Garnish with additional sliced strawberries and mint sprigs, if desired.

  8. Refrigerate for at least 2 hours before serving.

TIPS:

  • For a richer flavor, use homemade custard instead of instant pudding mix.
  • If you don't have sherry or brandy, you can use orange juice or water instead.
  • To make a more colorful trifle, add a layer of blueberries or raspberries between the strawberries and custard.

CUP OF STRAWBERRY TRIFLE WITH CREME

VARIATIONS:

  • Chocolate trifle: Replace the pound cake with chocolate sponge cake or chocolate cookies. Use chocolate pudding mix for the custard and top with chocolate shavings or curls.

  • Boozy trifle: Add a splash of liqueur, such as brandy, sherry, or Cointreau, to the macerated strawberries. For a non-alcoholic option, use orange juice or apple cider instead.

  • Fruit trifle: Replace the strawberries with other seasonal fruits, such as peaches, raspberries, or blueberries. Adjust the sugar to taste, depending on the sweetness of the fruit.

  • Nut trifle: Add a layer of chopped nuts, such as pecans, walnuts, or almonds, between the strawberries and custard.

BENEFITS:

  • Strawberries are a good source of vitamin C, an antioxidant that helps boost the immune system.

  • Custard is a good source of protein and calcium, which are important for building and maintaining strong bones and teeth.

  • Whipped cream is a good source of fat, which helps the body absorb vitamins A, D, E, and K.

  • Strawberries are a good source of fiber, which helps keep the digestive system healthy.

  • Trifle is a naturally sweet dessert, so it can be a healthy indulgence in moderation.

NUTRITION VALUE:

A serving of strawberry trifle (approximately 1 cup) contains approximately:

  • Calories: 350
  • Fat: 15 grams
  • Cholesterol: 50 milligrams
  • Sodium: 250 milligrams
  • Carbohydrates: 45 grams
  • Sugar: 25 grams
  • Fiber: 3 grams
  • Protein: 5 grams
  • Vitamin C: 100% of the Daily Value (DV)
  • Calcium: 10% of the DV

CUP OF STRAWBERRY TRIFLE WITH CREME
Please note that these are just estimates and the actual nutrition value of your trifle will vary depending on the ingredients and preparation methods you use.


Enjoy! 😋😋 

STRAWBERRY TRIFLE RECIPE

 


INGREDIENTS:

  • 1 ½ cups all-purpose flour
  • 1 cup white sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup water

To make the frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking pan.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, and baking soda.
  3. Make three depressions in the flour mixture. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.
  4. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let cake cool completely before frosting or serving.

To make the frosting:

  1. In a large bowl, cream together butter and confectioners' sugar until light and fluffy.
  2. Beat in cocoa powder and milk until smooth.
  3. Stir in vanilla extract.

TIPS:

  • For a richer chocolate flavor, use dark cocoa powder.
  • To make a chocolate ganache to drizzle over the top of the cake, heat 1 cup heavy cream and 1 cup semisweet chocolate chips in a saucepan over low heat until melted and smooth.
  • Garnish with chocolate shavings, fresh berries, or mint leaves.



VARIATIONS:

  • Add 1/2 cup chopped nuts or dried fruit to the batter.
  • For a vanilla wacky cake, omit the cocoa powder and add 1 teaspoon vanilla extract to the batter.
  • For a spice wacky cake, add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves to the batter.

BENEFITS:

  • Easy to make: Wacky cake is a very easy cake to make, even for beginners. It is a one-bowl cake, so there is minimal cleanup.
  • Affordable: Wacky cake is a very affordable cake to make, as it only requires basic ingredients.
  • Versatile: Wacky cake can be enjoyed plain, or it can be frosted or topped with your favorite toppings. It can also be made into cupcakes.
  • Dairy-free and egg-free: Wacky cake is dairy-free and egg-free, making it a good option for people with allergies or dietary restrictions.

NUTRITIONAL VALUE:

Wacky cake is a relatively low-calorie and low-fat cake. It is also a good source of carbohydrates and fiber. However, it is important to note that wacky cake is also high in sugar.

A serving of wacky cake (about 1 slice) contains approximately:

  • Calories: 150
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Carbohydrates: 30g
  • Sugar: 25g
  • Protein: 1g


Tips for making Wacky Cake healthier:

  • Use dark cocoa powder instead of regular cocoa powder. Dark cocoa powder is lower in sugar and higher in antioxidants.
  • Add 1/2 cup of chopped nuts or dried fruit to the batter for extra fiber and nutrients.
  • Reduce the amount of sugar in the recipe by 1/4 cup.
  • Serve wacky cake with fresh fruit or yogurt for a healthier dessert.
Enjoy! 😋😋

WACKY CAKE RECIPE

 


INGREDIENTS:

  • 1 (15.25-ounce) box chocolate cake mix, or 1 (18-ounce) package fudge brownie mix
  • 1-3 large eggs (per package instructions)
  • 1/4 to 3/4 cup water (per package instructions)
  • 1/3 cup vegetable oil (or amount per package instructions)
  • 2 (3.9-ounce) boxes instant chocolate pudding mix (not cook-n-serve)
  • 4 cups cold whole milk
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 chocolate crème sandwich cookies, such as Oreos, or 8 (1.4-ounce) English toffee candy bars, such as Heath bars, or a combination.

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. Prepare chocolate cake or brownie mix according to package directions. Pour batter into prepared pan and bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let cake or brownies cool completely.
  4. In a large bowl, whisk together chocolate pudding mix and milk until smooth and thick.
  5. To assemble trifle, crumble half of the cake or brownies into the bottom of a trifle dish or large glass bowl. Top with half of the pudding mixture, half of the whipped topping, and half of the crushed cookies or candy bars. Repeat layers.
  6. Refrigerate for at least 2 hours, or overnight.
  7. Serve and enjoy!

TIPS:

  • For a richer chocolate flavor, use dark chocolate cake mix or brownies.
  • To make a chocolate ganache to drizzle over the top of the trifle, heat 1 cup heavy cream and 1 cup semisweet chocolate chips in a saucepan over low heat until melted and smooth.
  • Garnish with chocolate shavings, fresh berries, or mint leaves.


VARIATIONS:

  • Add a layer of chocolate mousse or chocolate ganache between the layers.
  • Use different types of cookies or candy bars, such as chocolate chip cookies, graham crackers, or peanut butter cups.
  • Add a layer of fresh fruit, such as strawberries, raspberries, or bananas.
  • For a coffee flavored trifle, use coffee flavored cake mix or brownies and coffee flavored pudding mix.

BENEFITS:

Chocolate trifle is a delicious and decadent dessert, but it can also be a good source of nutrients. The cake or brownies provide carbohydrates and protein, while the pudding and whipped topping provide calcium and other minerals. The chocolate also contains antioxidants, which can have health benefits.

NUTRITIONAL VALUE:

Here is a breakdown of the nutritional value of a serving of chocolate trifle (about 1 cup):

  • Calories: 477
  • Total Fat: 27g
  • Saturated Fat: 7.3g
  • Trans Fat: 0.4g
  • Polyunsaturated Fat: 11g
  • Monounsaturated Fat: 7.5g
  • Cholesterol: 61mg
  • Sodium: 350mg
  • Total Carbohydrates: 56g
  • Dietary Fiber: 0.3g
  • Sugars: 18g
  • Protein: 4.9g

Chocolate trifle is a good source of:

  • Calcium: 10% of the daily recommended value (DV)
  • Iron: 6% of the DV
  • Potassium: 4% of the DV
  • Vitamin A: 4% of the DV
  • Vitamin C: 2% of the DV

Chocolate trifle is also a good source of antioxidants. Antioxidants can help protect your cells from damage and may reduce your risk of chronic diseases such as heart disease, cancer, and Alzheimer's disease.

However, it is important to note that chocolate trifle is also high in calories, sugar, and saturated fat. It is important to eat chocolate trifle in moderation and as part of a healthy diet.

 


 

Here are some tips for making chocolate trifle healthier:

  • Use dark chocolate cake mix or brownies. Dark chocolate is lower in sugar and higher in antioxidants than milk chocolate.
  • Use low-fat or fat-free pudding and whipped topping.
  • Add a layer of fresh fruit, such as strawberries, raspberries, or bananas.
  • Reduce the amount of sugar in the pudding mixture.
Enjoy! 😋😋

CHOCOLATE TRIFLE RECIPE

 


INGREDIENTS:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Vegetable oil for frying
  • Powdered sugar for dusting

INSTRUCTIONS:

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the milk, egg, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and whisk until just combined. Be careful not to overmix, as this will make the funnel cakes tough.
  4. Heat the oil in a large pot or Dutch oven over medium-high heat to 375 degrees F (190 degrees C).
  5. Pour the batter into a funnel or squeeze bottle.
  6. Hold the funnel or squeeze bottle over the hot oil and drizzle the batter in a spiral motion to form a funnel cake.
  7. Fry the funnel cake for 1-2 minutes per side, or until golden brown and crispy.
  8. Remove the funnel cake from the oil and drain on a paper towel-lined plate.
  9. Dust the funnel cake with powdered sugar and serve immediately.

TIPS:

  • For a thinner batter, add more milk. For a thicker batter, add more flour.
  • To prevent the batter from sticking to the funnel, dip the funnel in hot oil before each use.
  • If the oil is too hot, the funnel cakes will brown too quickly and not cook through. If the oil is not hot enough, the funnel cakes will be greasy.
  • Do not overcrowd the pot when frying the funnel cakes. This will lower the temperature of the oil and cause the funnel cakes to grease up.


VARIATIONS:

  • Chocolate Funnel Cake: Add 1/4 cup of cocoa powder to the batter.
  • Funnel Cake Bites: Pour the batter by spoonfuls into the hot oil and fry until golden brown.
  • Cinnamon Funnel Cake: Dust the funnel cake with cinnamon sugar instead of powdered sugar.
  • Fruit Funnel Cake: Top the funnel cake with fresh fruit, such as strawberries, blueberries, or bananas.
  • Caramel Funnel Cake: Drizzle the funnel cake with caramel sauce and serve with a scoop of vanilla ice cream.

BENEFITS:

Funnel cakes are a delicious and decadent dessert, but they are not particularly nutritious. However, they can be made slightly healthier by using whole wheat flour and substituting skim milk for regular milk. Additionally, toppings such as fresh fruit and nuts can add nutrients and fiber to funnel cakes.

NUTRITION VALUE:

A slice of funnel cake (1/4 of a 9-inch funnel cake) contains approximately:

  • Calories: 350
  • Fat: 15 grams
  • Saturated Fat: 5 grams
  • Cholesterol: 50 milligrams
  • Sodium: 250 milligrams
  • Carbohydrates: 45 grams
  • Sugar: 20 grams
  • Protein: 5 grams


It is important to note that the nutrition value of funnel cakes can vary depending on the recipe used and the ingredients used. For example, using whole wheat flour and skim milk will reduce the calorie, fat, and saturated fat content of the funnel cakes. Additionally, adding toppings such as fresh fruit and nuts will also increase the calorie and nutrient content of the funnel cakes.

Overall, homemade funnel cakes are a delicious and occasional treat. However, it is important to be mindful of the portion size and calorie content, especially if you are watching your weight or have any dietary restrictions.


Enjoy! 😋😋

HOMEMADE FUNNEL CAKE RECIPE

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