Storm the Cassoulet

Red, White and Blueberry Trifle (Light)



10 oz angel food cake, cut into 1-inch cubes

2 pints strawberries, sliced

2 pints blueberries

For the cream filling:

6 tbsp fat-free sweetened condensed milk

1 1/2 cups cold water

1 package sugar-free white chocolate instant pudding mix

12 oz fat-free frozen whipped topping, thawed


Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.

Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.

Serving Size: 1 cup
Calories: 169.1
Fat: 0.4 g
Protein: 2.5 g
Carb: 38 g
Fiber: 3.0 g
Sugar: 16.5 g

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Campfire Cone



1 ice cream cone

Any assortment of the fillings, such as:

Chocolate chips
Butterscotch morsels
White chocolate morsels
Walnuts, peanuts, almonds, pecans, etc.
Toffee pieces
Mini marshmallows
Brown sugar
Raw fruit pieces (apple, banana, strawberry, peaches, pineapple, etc.)
Dried fruit (raisins)
Chopped pieces of your favorite chocolate bars

Allow each person to design their cone with the fillers of choice in layers. Wrap securely with foil and place over heat near campfire or on grill to allow the chocolates to melt. Unwrap and enjoy.

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Cake Surprise

Image only:


cake surprise

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Camille’s Chicken Francese



1 pound chicken cutlets
1/2 cup Bisquick
kosher salt and freshly ground black pepper
3 large eggs
1/4 cup extra virgin olive oil
1 tablespoon, plus 2 tablespoons butter
2 tablespoons flour
1/2 cup dry white wine
1 cup chicken stock
juice of one lemon
flat-leaf parsley, chopped


Layer the chicken cutlets on a work surface and place a piece of plastic wrap over them. Pound the chicken cutlets thin, and then cut them into medallion-size pieces. In a shallow dish, whisk the Bisquick, salt and pepper. Beat the eggs in another dish. Dredge the chicken medallions through the Bisquick, and then dip them in the egg.

Warm the olive oil and one tablespoon of the butter in a sauté pan over medium heat. Fry the chicken medallions in batches, two minutes on each side. Keep warm on a platter under a loose piece of tinfoil.

Add the two additional tablespoons of butter, and the flour, to the drippings of the sauté pan and mix well for a few moments. Add the wine, broth, and lemon juice, and simmer. Season with more salt and pepper. Return the chicken to the pan and cook in the sauce for two to three minutes. Serve with lemon slices, and garnish with parsley.

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