Perfect for a hot day - aside from that little bitty part about turning on the oven and making angel food cake!
What you need: I usually measure in close enoughs but here are actual amounts for those anal ones who actually think that's important! =)
2 cups vanilla yogurt
1 cup ricotta cheese
2 cups fresh blueberries (or 1 cup blueberries and 1 cup strawberries if you want to spice things up a bit)
4 cups ripped up pieces of angel food cake (if you must you can cube it with a utensil but why dirty a knife when you can always lick off your fingers)
1/2 cup whipped cream
Blend the yogurt and ricotta until smoothish and creamy.
Combine your berries in another bowl if you must.
Pick your presentation bowl - I used a wine glass for my fun individual portions but you can dig out that trifle dish if you want.
Put in some cake and then some berries and then some custard. Repeat. Top with a few berries that you left out to make it look pretty (kinda wishing you read through the whole recipe before you began aren't you!) And dollop with whipped cream or dollop with whipped cream and then add your berry garnish.
Those of you technical cookers:
2 quart glass bowl. Layer 1 cup cake and 1 cup berries and half yogurt custard. Top that with remaining cake cubes, 3/4 cup berries, and remaining yogurt mix. Garnish with berries and whipped cream. Refrigerate should you have leftovers. I'd keep it all separate and remake it new the next day to avoid soggy cake but you do what you gotta do.
It's GOOOOOOOOD!!!!!!!!
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