Monday, January 24, 2011

Birthday Trifle

This Saturday is my Dad's birthday. Since my work schedule didn't allow for me to be there on his special day, we celebrated yesterday.

We went to a buffet called Aunt B's. It was all southern food- fried chicken, collards, mac n cheese, biscuits and corn bread, battered and fried chicken livers, spaghetti, salad bar, fat back, cobblers, and puddings. And no, that doesn't cover everything on the buffet line- there is much more to choose from. It was all very good :)

When we got home we watched a movie and then ate birthday trifle. It was a success. Look that those flavorful layers of sweet goodness!

Whats a birthday without a card? This one was made especially for my dad-

It was a great day spent together as a family. So, to my dad- Happy Birthday week :)

And to everyone else out there reading along-
Here's to you and your culinary adventures, friends. Cheers!

Sweet Potato Trifle
Serves 12 (2/3 cup per)
300 calories per serving

1 (16-ounce) angel food cake, cut into (1-inch) cubes
3/4 cup sugar, divided
1/2 cup reduced-fat sour cream
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (5-ounce) can evaporated fat-free milk
1/2 teaspoon vanilla extract
Dash of salt
2 (15-ounce) cans cooked peeled sweet potatoes, drained and mashed
3 tablespoons flaked sweetened coconut, toasted and divided
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 tablespoon chopped pecans, toasted

Preheat oven to 350°.

Arrange cake cubes in a single layer on a jelly roll pan. Bake at 350° for 15 minutes or until toasted, turning once.

Place 1/2 cup sugar, sour cream, and cream cheese in a large bowl; beat with a mixer at medium speed until well combined. Gradually add milk, beating until smooth. Add toasted cake cubes; fold gently to combine.

Place remaining 1/4 cup sugar, vanilla, salt, and sweet potatoes in a large bowl, and beat with a mixer at medium speed until smooth.

Spoon half of cake mixture into a trifle dish or 3-quart glass bowl; top with half of sweet potato mixture. Sprinkle 1 tablespoon coconut over sweet potato mixture; top with half of whipped topping. Repeat layers; sprinkle with remaining 1 tablespoon coconut and pecans.

Cover and chill at least 1 hour.

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