Cream-filled Dessert Cakes with Fresh Fruit.
Memorial Day is fast approaching. As is the case with many families on this day of remembrance, my family and I like to celebrate with a special meal that includes an after-dinner dessert. I usually bake these special occasion desserts from scratch. But, this year, I will be leaving for a trip shortly after our celebration; therefore, I need to make something that doesn’t require a lot of time.
I want to make a dessert that will be fresh and light. My choice is to make Cream-filled Dessert Cakes with Fresh Fruit. I know I can buy pre-made ingredients (e.g., mini dessert cake shells) for this dessert to help me save time in preparation. Because I want this dessert to be lower in fat, I have chosen to use my Evincii/PICKKA’s Eat This? app for the iPhone to help me find ingredients that meet my health goals.
Store bought mini dessert cake shells decrease preparation time.
Thanks to my “ Eat This?” app, I was able to find pudding mix that fell within the “Alright Choice” range and the remaining ingredients in the “Very Good Choice” category. Here is how to make a low-fat version of Cream-filled Dessert Cakes with Fresh Fruit:
Recipe:
3.4 ounce package of fat-free instant vanilla pudding
3/4 cup low-fat sour cream
2 cups fat-free whipped topping, thawed
12 pre-made mini dessert cake shells
flaxseed meal* (enough to garnish tops of cakes)
pre-made strawberry glaze (found in baking aisle next to canned fruit pie fillings)
fresh blueberries (or your favorite type of berries)
Preparation:
In a medium-sized bowl, combine sour cream and instant pudding mix (see picture).
Once combined, the sour cream/pudding mixture should resemble this.
Next, blend in two cups of thawed whipped topping at medium speed until smooth.
Blend whipped topping into sour cream/pudding mixture until smooth.
Fill cake shells with cream mixture. Sprinkle flaxseed meal to garnish. Top each cream-filled cake with 3 blueberries. Next, pipe strawberry glaze over dessert to decorate (Tip: Fill plastic sandwich bag with glaze. Seal top and cut tip off of one of the bag’s bottom corners. Gently squeeze glaze onto dessert). Makes 12 mini Cream-filled Dessert Cakes with Fresh Fruit. Keep chilled until ready to serve.
*flaxseed meal can be replaced by wheat germ or chopped nuts.
Cream-filled Dessert Cakes with Fresh Fruit.
Memorial Day is fast approaching. As is the case with many families on this day of remembrance, my family and I like to celebrate with a special meal that includes an after-dinner dessert. I usually bake these special occasion desserts from scratch. But, this year, I will be leaving for a trip shortly after our celebration; therefore, I need to make something that doesn’t require a lot of time.
I want to make a dessert that will be fresh and light. My choice is to make Cream-filled Dessert Cakes with Fresh Fruit. I know I can buy pre-made ingredients (e.g., mini dessert cake shells) for this dessert to help me save time in preparation. Because I want this dessert to be lower in fat, I have chosen to use my Evincii/PICKKA’s Eat This? app for the iPhone to help me find ingredients that meet my health goals.
Store bought mini dessert cake shells decrease preparation time.
Thanks to my “ Eat This?” app, I was able to find pudding mix that fell within the “Alright Choice” range and the remaining ingredients in the “Very Good Choice” category. Here is how to make a low-fat version of Cream-filled Dessert Cakes with Fresh Fruit:
Recipe:
3.4 ounce package of fat-free instant vanilla pudding
3/4 cup low-fat sour cream
2 cups fat-free whipped topping, thawed
12 pre-made mini dessert cake shells
flaxseed meal* (enough to garnish tops of cakes)
pre-made strawberry glaze (found in baking aisle next to canned fruit pie fillings)
fresh blueberries (or your favorite type of berries)
Preparation:
In a medium-sized bowl, combine sour cream and instant pudding mix (see picture).
Once combined, the sour cream/pudding mixture should resemble this.
Next, blend in two cups of thawed whipped topping at medium speed until smooth.
Blend whipped topping into sour cream/pudding mixture until smooth.
Fill cake shells with cream mixture. Sprinkle flaxseed meal to garnish. Top each cream-filled cake with 3 blueberries. Next, pipe strawberry glaze over dessert to decorate (Tip: Fill plastic sandwich bag with glaze. Seal top and cut tip off of one of the bag’s bottom corners. Gently squeeze glaze onto dessert). Makes 12 mini Cream-filled Dessert Cakes with Fresh Fruit. Keep chilled until ready to serve.
*flaxseed meal can be replaced by wheat germ or chopped nuts.