Berry Treasure Food

BERRIED TREASURE ANGEL FOOD CAKE

Steps:

• Using a 1-1/2-in. round cookie cutter, cut out the centers of half of the cake slices (discard removed cake or save for another use). Spread butter over both sides of cake slices. Grill, covered, over medium heat or broil 4 in. from heat 1-2 minutes on each side or until toasted., In a small bowl, beat cream until it begins to thicken. Add extract; beat until soft peaks form., To serve, stack one solid and one cutout slice of cake on each desert plate, placing the outer edges on opposite sides for a more even thickness. Spoon almond filling into holes; top with whipped cream, berries and nuts. Dust with confectioners' sugar.

BERRIED TREASURE

Steps:

• Beat the cream cheese, heavy cream, sugar and vanilla in a bowl with a mixer until light and fluffy, about 3 minutes.
• Spoon 1/4 cup chocolate-hazelnut spread each into two 12-ounce glass or plastic jars and smooth to make an even layer. Divide half of the cream cheese mixture between the 2 jars, then top each with a handful of raspberries. Repeat with the remaining chocolate-hazelnut spread, cream cheese mixture and raspberries. Serve with cookies or baguette slices, or cover the jars with lids and pack them to go. (The spread can be made the night before; cover, refrigerate and return to room temperature before serving.)

BERRY TREASURE

Steps:

• Preheat oven to 450°F
• Rinse and drain all berries.
• Turn into large bowl and set aside.
• Butter bottom of 9 inch tart pan with removable bottom.
• Line with piecrust.
• Prick crust several times with fork.
• Place in freezer for 5 to 10 minutes to firm up the shell.
• Bake until golden and crisp, about 10 minutes.
• Cool on rack. (Note: you can prepare the tart shell a day ahead, if you wish.).
• Measure sugar and cornstarch into medium saucepan and stir.
• Gradually stir in orange and lemon juices.
• Cook and stir over medium-high heat until glaze boils and thickens, about 1 minute.
• Remove from heat and stir in liqueur or syrup.
• Pour glaze over berries.
• Gently stir to coat.
• Turn into tart shell.
• Refrigerate at least 10 minutes or up to 6 hours before serving.
• *Note: You can use any combination of berries you wish - you'll need a total of 3 cups to 3-1/2 cups.

ANGEL BERRY TRIFLE

Steps:

• Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.