Red, White & Blue Trifle

Memorial day is the perfect start to summer.  Long weekend, beautiful weather (hopefully), and tons of barbeques.  This recipe is the perfect party pleaser and is healthy & easy.


1 1/2 cups skim milk (cold fat free)
1 vanilla pudding (JELLO flavor fat free sugar free, instant reduced calorie pudding pie filling)
8 ozs cool whip
13 ozs angel food cake (cut into 12-inch cubes)
1 pt strawberries (sliced)
1 cup blueberries

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1 Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in 1-1/2 cups of the whipped topping.
2 Place 1/2 of the cake cubes in large serving bowl; top with 1 cup of the strawberries and 1/2 cup of the blueberries. Spread pudding mixture over fruit; cover with remaining cake cubes and fruit. Top with remaining 1-1/2 cups of the whipped topping.
3 Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

Homemade Peppermint Patties

Yesterday was just one of those days where I was feeling completely blah.  In a woman’s world, those days feel like hell.  I had no energy, bad stomach cramps, and had a major craving for chocolate.  Since I wanted something light, I indulged in a few York peppermint patties, but sometimes store-bought candy just does not do the trick! I then came across a delicious recipe that is easy and light.  The best part is, this dessert is only 180 calories and 6 grams of fat!


  • 3/4 cup sweetened condensed milk
  • 1 1/2 teaspoons peppermint extract
  • 4 cups confectioners’ sugar
  • 3 cups semisweet chocolate chips
  • 2 teaspoons shortening


  1. In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners’ sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
  2. In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.