and a delicious lemon drizzle…
I am pretty sure that this delicious dessert
could be considered a perfect breakfast.
Don’t you think?
Fruit. Milk. Bread…
Okay, it might be a stretch…
and it might be because I am currently on day 3 of ‘shaking it up’
for breakfast and lunch and this looks
Okay, so as much as I am drooling just thinking about this for breakfast
it is a dessert- but hey, they say ‘Eat Dessert First’ right?
So we can go with calling it a ‘More Healthy’ dessert option
and that is definitely fair.
You don’t even have to have the cake if you don’t want to- or
you could definitely change that white cake to angel food cake, a sugar cookie crust
or even just use a thin pastry to make it a fruit tart if you were so inclined.
And the cream cheese to a whipped topping.
But no matter how you make it-
it is seriously one of the easiest and most delicious desserts
to make and so appropriate for today
all dressed in red, white and blue.
( part of the recipe adapted from All Recipes)
And it is totally easy to customize and use your favorite fruits.
Fresh Fruit Topped Cake
Vanilla Cake/ Angel Food Cake/ Pound Cake
(or your choice of fresh fruit)
1 container frozen whipped topping (or make your own)- thawed
Here’s how to make it:
I am sharing a recipe using pre-made bits such as cake & whipped topping for ease of last minute treat making today- but you can of course use home made recipes for cake and topping for this
and have it turn out amazing.
You can use a pre-made cake from the bakery to make a quick berry cake-
or can bake from scratch if you prefer-
Angel Food, Vanilla, Pound Cake, etc.
This is a vanilla cake- and there are a few blueberries mixed right into the mix for a sprinkling of yum and pretty when serving.
Top your cake of choice with dollops of frozen (now thawed) whipped topping.
I like to have it just on the top- but if you have a wild hair and want to frost the cake- go for it!
But just know that whipped topping can get a little gooey.
Then it is time to arrange your fruit.
Start with layers of strawberries along the outer edge.
Working your way to the center- next come the kiwi slices.
Then top with an abundance of blueberries and dot with raspberries and blackberries.
Make your lemon glaze by mixing the juice of 2 lemons with 4 oz of powdered sugar.
Stir until smooth and drizzle over the top of your fruit. I like to use sparingly- but you can add as much as you would like.
Serve immediately, or if you prefer, chill in the refrigerator (no more than 2 to 3 hours)
until ready to eat.
And then- enjoy.
Simple, delicious and easy to make.
And with fresh fruit in abundance- it is a dessert you can feel good about enjoying.
Even for breakfast.
Happy 4th everyone.