Blueberry and Cream Angel Dessert #trifle #dessert

It's difficult to depict how eminent this pastry truly is. The Dessert Where I Can Eat With Abandon and Not Feel Guilty. The Cake Made for Breakfast Eating. The One and Only Cakety-Cake-Cake that Cancels Out Calories and Stimulates Weight Loss.

This utilization of light, fluffy cake may very well be the best light, fluffy cake dessert I've at any point had. Glorious Blueberry and Cream Angel Dessert. Or on the other hand Blueberry Angel Food Cake Dessert. Whatever you call the present fluffy cake invention, it's astonishing. It's cushioned. What's more, rich. Sweet and ethereal.

Since it is so light and delicious, this blueberry light, fluffy cake treat is the ideal finale to any feast (phenomenal for a potluck or for engaging organization) and since it is, as, absolutely a superfood, it fundamentally eradicates every one of the calories from supper.

Also try our recipe Strawberry Cheesecake Trifle

This heavenly blueberry angel food cake dessert is light and delicious! So simple to prepare, it is the perfect ending to any meal.

INGREDIENTS
BLUEBERRY FILLING:

•  12 ounces frozen blueberries
•  2 tablespoons granulated sugar
•  2 tablespoons cornstarch
•  1/4 cup cold water
•  Squeeze of fresh lemon juice (about 1/2 tablespoon)

CAKE AND CREAM:

•  Baked, cooled and cubed angel food cake (see note)
•  16 ounces light cream cheese, softened to room temperature
•  2/3 cup half-and-half or evaporated milk (can use skim evaporated milk)
•  2/3 cup granulated sugar

WHIPPED CREAM:

•  1 1/2 cups heavy cream
•  3 tablespoons powdered sugar

INSTRUCTIONS

1. For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature.
2. For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note above) that you may not use all the cake cubes, especially if using an angel food cake mix. Add cake cubes until they are all thickly coated with a layer of cream. If making this in advance, it can dry out if there is too much angel food cake added.
3. For the whipped cream, beat together the heavy cream and powdered sugar until peaks form.
4. To assemble, in a trifle dish or in a large glass bowl, spread half of the angel food cake mixture. Top with half of the blueberries, spreading evenly across, and then spread half of the sweetened whipped cream. Repeat the layers.
5. Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.

Read more our recipe : Sparkling Raspberry Pineapple Freeze

Source : https://bit.ly/2Yp7Cyx