Momentum - Business to Business Online Magazine Momentum May 2017 | Page 9

Cooking Corner
A Recipe From Jane McFaddin
Ingredients:
17 oz. angel food cake cut into 1” cubes
1 lb. fresh strawberries, hulled and sliced
1 lb. fresh blueberries
Lemon Syrup Ingredients:
¼ cup water
2 Tbsp. sugar
2 Tbsp. lemon juice (from one (1)
medium lemon)
Frosting Ingredients:
2 pkgs. (8 oz. each) cream cheese
softened to room temperature
¾ cup granulated sugar
2 cups heavy whipping cream (whipped)
½ tsp. vanilla
Mix the cream cheese with the whipped
cream
Strawberry, Blueberry Trifle
Directions:
Lemon Syrup
In measuring cup combine ¼ cup water, 2
Tbsp. sugar and 2 Tbsp. lemon juice and Stir
until sugar is dissolved – set aside until needed.
SUFFERING FROM ALLERGY AND
SINUS PROBLEMS?
Cake & Trifle Cream WE CAN HELP YOUR ENTIRE FAMILY
Place ½ of cubed angel food cake into the
bottom of your trifle dish and brush with ½ of
syrup, add ½ of cream and loosely spread over
cake pieces. Add ½ of sliced strawberries. Sinus and allergy conditions can make
life miserable. Often, patients rely
on over-the-counter treatments and
incorrectly diagnose their condition.
Repeat with remaining ingredients (adding ½
of the blueberries for second fruit level)
Frost the top with the last ½ of cream and
decorate with remaining fruit.
This dessert may look complicated, but in fact
it takes about 30 minutes to make and requires
no baking.
This trifle is best served the day of and can be
refrigerated until ready to eat.
The specialists at UTMB Health
can provide proper treatment for
your allergy or sinus condition. With
convenient appointments available at
multiple locations, you can breathe
easy that help is close to home.
For more information visit
utmbhealth.com/allergy
Notice of non-discrimination: www.utmb.edu/site-policies
MOMENTUM / May 2017
9