Pinterest Baking 101

Okay, it really wasn't baking...

These last few months while I've been busy with my Grandpeeps,

I haven't had a lot of time to do many of the things I usually
do with my down time, but sometimes, after the kiddos went to bed,
I'd spend a few minutes or so, on Pinterest...

I've honestly all but stopped buying magazines, with this 

neverending parade of inspiration, right at my fingertips...

Lulu and I've made a couple of craft projects, that I found

for her on Pinterest, I'll share those later.

* 

This will probably shock most of you!!! 

The one thing that I had a huge somewhat of a problem with...

What in the world was I going to fix for dinner???

The funny thing is, the baby, (after he was on solid foods) ate just about

everything. Lulu being the ripe age of 5 (going on 15)...
is sooo picky, and that can really take the joy
out of cooking real fast! I'll post a couple recipe's (later) that I found
on Pinterest, that she really liked...
But today, I'm going to share what I made for our family's
4th. of July gathering!

photo credit: from Gina's skinny recipes

I used what I had on hand, so I strayed from the original recipe, next time,

I'm going to stay with her original recipe! It's way healthier!!!

Ingredients:

• 10 oz angel food cake, cut into 1-inch cubes* (I used Sara Lee Pound Cake)
• 2 pints strawberries, sliced
• 2 pints blueberries

For the cream filling:

• 6 tbsp fat-free sweetened condensed milk (I used the whole can)
• 1 1/2 cups cold water (I used milk instead)
• 1 package sugar-free white chocolate instant pudding mix(I used
• vanilla pudding mix) 
• 12 oz fat-free (or not) frozen whipped topping, thawed

Directions:

Whisk the condensed milk and water(milk) in a bowl.
Whisk in the pudding mix for 2 minutes.

Let stand for 2 minutes or until soft-set; fold in the whipped topping.

I cut the Sara Lee cake lengthwise, and used two different
sized star cookie cutters to cut some of the cake into stars.
I arranged those on the outside of the cake chunks layer,
(where you'd see them on the outside of the bowl.

Arrange half of the cake in the bottom of a 14-cup trifle dish.
Sprinkle evenly with a layer of blueberries. Spread half of the
cream mixture over the blueberries and gently spread
(I piped it using a plastic bag and cut the corner off).
Top with a layer of strawberries. Layer the remaining cake
cubes on top of the strawberries, then add more blueberries,
and top with the remaining cream mixture.
Finish with the remaining strawberries and blueberries,
arranging them in a pretty pattern.
Cover and refrigerate at least one 1 hour.

Also, I didn't pipe the cream mixture on...

I spread it on evenly, and for the top, I used three cake stars,
 and arranged the berries around them covering the top.
And can you believe it, not one picture...

It was beautiful, and got lots of compliments!

*Gina only used 10 oz of a 16 oz cake.

This trifle if used per Gina's

recipe, is Weight Watcher friendly. (Gina if you read this,

please forgive me for changing it, I promise I'll do it your way

the next time)!

Please check out Gina's awesome blog, it's full

of wonderful healthy recipes

Thanks again for visiting, please leave a message,

I'd looove hearing from YOU!!!

Always, Debbie~