Make It Monday- Lemon Berry Cake

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Nothing says summer more than fresh berries.  This is a yummy, light, and relatively simple summer dessert.  Perfect for all your summer parties.

You need:

Angel Food Cake- Mine is store bought
Fresh Mixed Berries- lightly sprinkled with sugar (optional).  Let sit for an hour before assembling.

For the Cream Filling:
1 quart plain yogurt
1 cup sugar
zest from 1 lemon
1 tsp. fresh lemon juice
1 container Cool Whip


1. Line a stainer with paper towels.  Pour in the yogurt and let drain for at least 4 hours to over night.  The yogurt will become much thicker.

2. Mix sugar with lemon zest.
3. Once yogurt is drained, combine sugar mix, yogurt, and lemon juice.
4. Gently fold in Cool Whip until well combined.

5. Put cream into piping bag

To Assemble
1. Cut cake into 4 layers
2. Put the bottom layer down on your serving piece and pipe a thick layer of cream around the center of the cake.

3. Scatter berries on top of the cream and then pipe another layer of cream on top of the berries.

4. Top with the next layer of cake and repeat.

Yummy! Yummy!  Off to a great week.  Please take a second to vote.

XO,

Jenny

Make It Monday- Berry Bread Pudding

Happy Monday everyone- Hope you had a great weekend!

This is a yummy, make ahead dessert that is perfect for Mother's Day brunch or any summer event.  While individual portions look adorable, it can easily be made in a 9x13 dish.

Ingredients
butter-room temperature
1 cup heavy cream
2 3/4 cups half and half
1 1/4 cups sugar plus more for dusting
6 large eggs
2 egg yolks
1 teaspoon vanilla
zest from one lemon
1 bag frozen berries
1 loaf Hawaiian Bread or 16 ounce french loaf
fresh berries for garnish

Lemon Glaze
2 lemons, zested and juiced
2 tablespoons water
2 cups powdered sugar

Preheat oven to 325

Thaw and drain frozen berries on paper towels.  Be sure to let them sit for a bit to remove any excess juice otherwise your pudding will be watery.

Butter and sugar 12- 6 ounce ramekins.  Place a few thawed berries in the bottom of each cup.

Gently remove the thin skin from the Hawaiian Bread. Cut into small cubes.

Spread on a baking sheet in a single layer and toast in the oven until lightly golden on all sides, about 15 minutes.  Remove and let cool slightly.  Increase oven temperature to 350 degrees.

In a large bowl, whisk together cream, half and half, sugar, vanilla, eggs, egg yolks, and zest.

Add bread and the remaining thawed berries to milk mixture.  Let sit for 20 minutes so the bread can absorb some of the custard.  Fill each ramekin with the bread mixture and sprinkle with sugar.

Place on baking sheet and cook for about 25 minutes or until pudding is puffed and golden in color.  Remove from oven.

Make the glaze by whisking together all ingredients.

If inverting the pudding onto a plates like the first photo- let pudding cool slightly.  Run a knife around the edge of the ramekin and invert on individual plates.  Top with fresh berries and drizzle with glaze.

If serving in ramekins- let cool completely then top with fresh berries and glaze.

Yummy! Yummy! Off to another great week!
XO,
Jenny