courtesy of B., i made one of the BEST and EASIEST desserts ever tonight... i have dubbed them "trefoil trifles", LMAO!!!
before tonight, i had yet to have even ONE girl scout cookie this season. imagine my very pleased surprise when B. brought some of my favorite g.s.c., trefoils, and some beautifully ripe strawberries for our dessert. While careening around atlanta, we decided to add sugar-free vanilla jell-o pudding packs and heavy cream to the mix; back home, i brought them all together in stemless wineglasses, et voila!
for one trefoil trifle:
~ 1 sugar-free vanilla pudding cup
~ 1/4 cup heavy cream, whipped
~ just as many strawberries as your heart desires
~ 6-8 cookies, crumbled (yeah, it's a lot, but they're not as substantial when crumbled)
1. starting w/ cookie, layer each ingredient, one after the other, ending w/ cookie. top w/ strawberry garnish.
2. allow to stand, covered, either at room temperature for 30 minutes, or in the refrigerator for a minimum of two hours. enjoy!
i surmise that if i replaced the homemade whipped cream w/ a fat-free or sugar-free cool whip, and ginger snaps for the trefoils, the shortcake trifle would have even LESS calories. very awesome and totally satisfying... :))
thanks for reading, bbs! xoxox.
4 comments:
Daughter bought thin mints yesterday. Today they disappeared with The Engineer out to work. We're going to have to track down some more girl scouts!
I have a big old trifle dish. I always wanted to make one.
Ooooh. I have to try this. I spent a minute looking up recipes yesterday requiring strawberries. I got loads of strawberries right now and I wanna use em up before they go to waste. I hate wasting food....just like I hate wasting bread. lol
LOL ~ the bread thing is hilarious... speaking of the bread, i was going to say you could make bread pudding w/ it. also, lidia bastianich makes a dish ~ it's traditional italian, but i forget the name ~ which is basically lasagna but uses well-toasted bread instead of noodles. not to mention panzanella salad (epicurious has a great recipe), which would be esp good now w/ spring produce. furthermore, don't forget that when you make meatballs or meatloaf, it's best to use bread soaked in milk to add moisture. if all else fails, make some herb croutons for salad... if you toast the bread for long enough @ a low enough temp, the croutons will last a good couple weeks in a ziploc.
and if you try these trifles, be sure to let me know how they turn out, ok? :))
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