Fruit Trifle

I MADE THIS

INGREDIENTS

500 grams strawberries, hulled and sliced
1 tbsp sugar
2 tsp lemon zest
1 (8-ounce) cream cheese
1-370 ml Angel All Purpose Creamer, chilled
¾ cup Angel Condensada
2 tsp vanilla extract
2 loaves store-bought frozen butter pound cake, thawed and sliced thick or cubed
1 cup canned blueberry topping
1 cup fresh blueberries, optional
10 500ml containers

 

PROCEDURE

  1. Combine strawberries and granulated sugar in a small bowl. Set aside for about 10 minutes to allow the sugar to dissolve.
  2. Using a stand or hand mixer, beat cream cheese, Angel All Purpose Creamer and Angel Condensada until smooth. Add vanilla extract and Angel Evaporada mix well.
  3. Layer of butter cake followed by a dollop of cream mixture to each container, top with blueberry topping, fresh blueberries, and a layer of strawberries. Add another layer of butter cake and more cream mixture. Top with more strawberry blueberries.
  4. Refrigerate the trifles for at least 4 to 6 hours hours or overnight before serving.

Kita Calculator

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Selling Price:
228.17
Total Recipe Cost (Puhunan):
1309
Potential Profit (Kita!):
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