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.