Fruit Trifle
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
- Combine strawberries and granulated sugar in a small bowl. Set aside for about 10 minutes to allow the sugar to dissolve.
- 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.
- 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.
- Refrigerate the trifles for at least 4 to 6 hours hours or overnight before serving.
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Selling Price:
228.17
Total Recipe Cost (Puhunan):
1309
Potential Profit (Kita!):
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