HOLISTIC CHEF EDDIE'S TIP OF THE DAY #84

This is an awesome recipe for the holidays folks.  A gorgeous dessert made in a glass bowl called a ​FRESH BERRY TRIFLE.  I have made this scrumptious delicacy so many times for my own dinner parties and for my clients.  When I bring it out to present to everyone, all jaws drop in awe.  They can't wait to dig in.  I make mine in a trifle bowl which is glass that has straight sides and a pedestal.  I choose to use a non dairy whipped cream called Coco Whip made by SO Delicious and is made with organic coconut oil.  I can't digest dairy products well and am thrilled that there are alternatives that taste delicious.  I also have chosen to make my Trifle with berries which are low in fruit.  You can decorate yours with any fruits that you love. Put this on your dessert table and everyone will think you are a professional.  Happy Holidays!!!!

​                   FRESH BERRY TRIFLE

2 Angel Food Cake cut into 1 inch cubes
2 containers SO Delicious Coco Whip
4 containers fresh Raspberries
2 containers fresh Blackberries, slice in half if large
2 containers fresh Blueberries
1 container fresh Strawberries, stem removed and sliced
Lakanto Maple Flavored Syrup
Mint Leaves for garnish

1)  In order to make the Raspberry Sauce, place 2 containers of Raspberries in a small bowl.  Mash them thoroughly with a potato masher until the meat of the berry releases from the seeds.  Place a fine mesh strainer over another bowl and pour in the mashed mixture.  Using a rubber spatula, press the mixture through the strainer.  You should end up with a liquid with no seeds.  Sweeten the sauce with the maple flavored syrup or honey.  Set aside.
2)  Slice the Strawberries into 1/4 inch slices.  Set aside.  Save on big one for garnish.
3)  Line the bottom of the bowl with cubes of Angel Food Cake.  Make sure the surface is covered. Pour 1/4 cup of the Raspberry Sauce over the cake evenly.  Against the side of the bowl distribute a Strawberry slice standing flat against the inner face of the bowl then a Blueberry, then a Blackberry and finally a Raspberry repeating this until the circle is complete.  Sprinkle a few of the berries over the cake. 
4)  Spread a 1/2 inch thick layer of the Whipped Topping evenly over the cake.  Then repeat this process 2 more times (e.g. cake, sauce on cake, fruit around sides and on top of cake and finally whipped topping).  On the top of the whipped topping on the top layer, add a big juicy whole Strawberry surrounded by fresh Mint Leaves.  You should be able to see the layers of the dessert when looking at the side of the bowl.  What a gorgeous display and oh so delish.  Bon Appetit!!!!!