6 Fruit Trifle...+...Chocolate Trifle Recipe

For a large group, try doubling this recipe and layering it in a punch bowl.Don't be surprised if the bowl gets licked clean.

• 12-14 Servings
• Prep: 20 min. Bake: 20 min. + chilling

20

Ingredients

• 1 package (9 ounces) yellow cake mix
• 1 can (20 ounces) pineapple tidbits, drained
• 2 medium firm bananas, sliced
• 2 medium peach or nectarines, peeled and sliced
• 2 cups sliced fresh strawberries, divided
• 2 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 cup heavy whipping cream
• 1 tablespoon sugar
• 1/2 cup fresh blueberries
• 2 kiwifruit, peeled and sliced

Directions

• Prepare and bake cake according to package directions, using a 9-in. round baking pan. Cool; cut into 1-in. cubes. In a large bowl, combine the pineapple, bananas, peaches and 1/2 cup strawberries.
• In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.
• In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.
• In a 3-qt. trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers. Top with blueberries, kiwi and remaining strawberries. Cover and refrigerate for 4 hours or overnight. 

Chocolate Trifle Recipe

• 8-10 Servings
• Prep: 30 min. + chilling

30

ingredients

• 1 package (18-1/4 ounces) chocolate fudge cake mix
• 1 package (6 ounces) instant chocolate pudding mix
• 1/2 cup strong coffee
• 1 carton (12 ounces) frozen whipped topping, thawed
• 6 Heath candy bars (1.4 ounces each), crushed

Directions

• Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside.
• Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5-qt. trifle dish or decorative glass bowl.
• Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping.
• Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

Benefits of Chocolate

Healing powers of Dark Chocolate

Source - Reader's Digest

Dark chocolate contains hefty amounts of disease-fighting flavonoids, anti-oxidants also found in red wine and lots of different fruit and vegetables. In fact, it appears to have more flavonoids than any other food. Studies find its anti-oxidants can significantly improve blood pressure, prevent blood clots, slow the oxidation of LDL cholesterol (making it less likely to stick to artery walls) and reduce inflammation. Some research suggests that eating a few squares a day can cut heart attack risk by 10 per cent. Eating dark chocolate can also lower insulin resistance, the main problem behind diabetes.

For the most anti-oxidants, look for dark chocolate that contains at least 60 per cent cocoa.

How much is enough: About one or two squares is considered one serving. You can have one to two serves every day unless you’re trying to lose weight.

Buying right: Buy from a shop with good turnover and look for clean, neat packaging – a sign the chocolate is fresh. Store chocolate in foil and plastic wrap. Chocolate may develop a light coating or ‘bloom’, but this won’t affect flavour or texture.

Other facts:

Dark chocolate is made from the roasted beans of the cacao tree, native to South America. Columbus ‘discovered’ these beans, and the returning crew of his fourth voyage took them to Europe.

Originally cocoa was consumed as a beverage made by combining the ground beans with water. Chocolate was first seen in bar form in about 1910. It’s made mainly from cocoa solids and cocoa fat (aka cocoa butter) plus sugar.

Milk chocolate also contains milk or milk powder. White chocolate (mostly sugar, milk powder and cocoa butter) lacks the cocoa solids that provide the health benefits of its darker cousins.

Cocoa butter’s melting point is just below human body temperature - the reason chocolate melts so beautifully in your mouth.