SOMETHING SWEET PLEASE

Yesterday was thee perfect day for blueberry picking. Cool and windy--I just loved it!  I picked 10 lbs of beautifully ripe blueberries, so I can start canning my blueberry/maple preserves.  Lydia ended up making a couple of pals so all she picked was 2 little baskets of raspberries, and I think she ate more than she picked!

I originally shared this fruit dip over at my other blog Blueberry Cottage, but I switched it up a bit and thought I would give you the improved version (in my humble opinion, of course).

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Ingredients:
1-8 oz package cream cheese
7 oz marshmallow fluff
1-8 oz container *Greek* fruit yogurt (strawberry & raspberry work really well)


Mix up all the ingredients using the whisk attachment of your mixer and keep chilled until ready to serve. Serve with bite sized fruit chunks.  Enjoy!


This post is linked up to Janelle at Comfy in the Kitchen--pay her a visit:-)

STRAWBERRY CLOUD TRIFLE

Where did the weekend go? We have been kept busy the last two weekends with music recitals and graduations. I am quite happy to say that there is nothing on the agenda for this coming weekend. Have I ever mentioned I am such a homebody. While I do love a good party, I am am equally just as happy here at home. I haven't had two minutes to stitch a thing, hence, no Let's Get Stitched post in awhile. Today I am hoping to rectify that with a session at the sewing machine this afternoon! 


I want to share this trifle I have been making for over 20 years now. So easy and always a crowd pleaser. It looks quite elegant too.

Ingredients:
1 angel food cake cut in half then cubed into 2"sections
1 16 0z tub of frozen strawberries defrosted 
1 container fresh strawberries, sliced and save a large perfect one for the top garnish
whipped cream (you can use fresh which is 16 oz whipped up or cool whip 16 oz)
1/2 cup natural coconut (not too sweet)
1 oz of white chocolate shaved
Preparation:
In a trifle bowl put half of the cake on the bottom. Put a layer of half the strawberry mix & half fresh strawberries then half whipped cream. Sprinkle 1/4 cup of coconut and cover with 1/2 of the chocolate. Repeat this layer one more time and put that nice strawberry on the top in the middle. Refrigerate for 3- 4 hours before serving or even overnight to let the cake soak up the flavors. Yummy!