What to serve for this delightful stop-in? Something from the Chickasaws, naturally, since these two brothers are proud citizens of the Chickasaw Nation. Because it seemed to be a springtime recipe, I had been saving my “Blushing Berry Bliss” recipe card gathered from the last time I visited the Chickasaw Nutrition Services building in Ardmore and collected some new, free inspirations. This multilayer dessert (which boasted all of 90 calories per serving!) seemed a perfect food to graze over while the three of us chatted well past our normal bedtimes last evening.
The recipe starts with a purchased sugar-free angel food cake, cut into cubes and soaked in orange juice and vanilla. Layers of the cake are alternated with layers of mixed berries and then sugar-free vanilla pudding folded into sugar-free whipped topping. (Any reason to wonder why the calorie-count adds up only to 90? Fortunate, since Hubby’s comment was, “I could just eat up the entire bowl of this thing.” The ample bowlful would be great served at a party or a potluck event.)
The mixed berries can be fresh or frozen, but the important thing is that they “blush” so their color can soak the surrounding white cake layers. The recipe needs to refrigerate several hours, or overnight, so all this wonderful marinating and soaking action can transpire.
The recipe, and the impromptu visit from a valued family member, both were pure bliss. “Blushing Berry Bliss” lived up to its name.
Blushing Berry Bliss
1 (10-ounce) sugar-free angel food cake, cubed
3 tablespoons orange juice
1/4 teaspoon vanilla
2 1/2 cup skim milk
2 (1-ounce) packages sugar-free instant vanilla pudding
1 1/2 cups sugar-free whipped topping, divided
2 (16-ounce) packages mixed berries, frozen, thawed, drained, or
4 cups fresh mixed berries
Place cake cubes in a large bowl. Mix orange juice and vanilla in a small bowl. Drizzle orange juice mixture over cake; toss to coat. Pour milk into another large bowl. Add pudding mixes Beat with a wire whisk for 2 minutes or until well-blended. Gently fold in 1 cup of the whipped topping. Place half of the cake cubes into a 2-quart serving bowl. Top with half the berries and half the pudding mixture. Repeat layers. Top with remaining 1/2 cup of whipped topping. Cover with plastic wrap. Refrigerate until set. Makes 20-1/2 cup servings.