Patriotic Donut Pops

I haven't tried to make cake pops - I know I know, I'm very behind in the cake pop game...doesn't it seem like they are everywhere? Well I saw this shortcut (click here for source) of dipping donut holes in candy coating with red white and blue sprinkles and said to myself "now there's a genius idea" and wanted to make them.

Side note: having donut holes in the house is a very dangerous thing for me because I have a hard rule that I can only eat donuts on my birthday. I established this rule for myself years ago when I was working in an office and I swear every day someone would bring in donuts and I'd eat one. Every day. So making this rule is the only way I don't go crazy and eat donuts to my hearts content -  I've stuck to this rule for years only breaking it if I'm with someone on their birthday and their treat is donuts. That would be just rude of me to say no ;) Now back to making the donut pops!

The hardest thing about making these was trying to find plain donut holes! I gave up and bought the ones rolled in powdered sugar and it worked just fine, might make them a little bit sweeter but it's already a donut rolled in candy coating so what's a little more sugar?

As sometimes happens, I didn't read thru the entire directions before starting and this is what happened:

So I read how I was supposed to do it and then - surprise - they worked perfectly and were quite easy to do. The key is to dip the stick in a little melted candy coating and poke it into a donut hole and put them in the freezer for 30 minutes. After that they dipped very easily, didn't break apart or fall off the stick into the coating so I had to fish it out and then have Dave eat the broken ones so I wouldn't...

Directions are simple (especially if you actually read thru them before starting!):

1. In a small microwave-safe dish heat 1 ounce of the candy coating, about 1/4 cup, on medium for 60 seconds until melted and smooth, stirring once. Dip one end of each lollipop stick into melted candy coating and poke sticks into doughnut holes. This helps the doughnut holes to stay on the sticks. Freeze for 30 minutes. 
2. Place remaining candy coating in a small saucepan. Heat over medium-low heat until melted and smooth, stirring frequently. Dip doughnut holes, one at a time, into melted candy coating. Allow excess to drip off; sprinkle with assorted sprinkles. Let coating set before serving. Store in covered container.
3. 
   

I couldn't find anything to stand the pops in while they were drying (hmmm, I'm wondering if I missed that part in the directions?) so I fashioned my own stand using the holes in my colander, worked like a charm.

My sister is going to a party and needs a dish to pass so I'm sending these with her. She's gonna have to come up with her own way to stand them up or display them tho...I think I'd put them in a glass, vase, or bowl wide and deep enough to stand them up. 

Berry Trifle

Here's a quick, easy, yummy, low calorie dessert that's perfect for any patriotic holidays or summer party - it's a weight watchers recipe that I found here and it's SO good. I make this quite often and everyone loves it. I'm taking this trifle to my sisters for her Memorial Day party along with mini cherry and blueberry pies (I haven't made them yet, will post when I do!). Here is the original recipe, followed by a couple of my notes.



RED, WHITE, AND BLUEBERRY TRIFLE
14 (1cup) servings, 169 calories per serving

ingredients:
- 10 oz angel food cake, cut into 1-inch cubes
-2 pints strawberries, sliced
- 2 pints blueberries

for the cream filling:
-6 tablespoons 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

directions:
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. 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 hour.

*notes: I sometimes use low-fat milk instead of the condensed milk/water mixture; and you can change the pudding flavor to whatever you like. Sometimes I get in too big of a hurry and don't cut the angel food cake into small enough bites, you do want them fairly small. I save out a little whipped topping and spread it on the top before adding the top layer of berries in a pattern. One more thing - I put down a little of the pudding first then layer with cake and berries (and sometimes I add raspberries).  Enjoy!