Summer and Where Did it Go?

When I was younger, I used to roll my eyes at my Mom when she said "the older you get the faster time goes by". Really Mom 24 hours is still 24 hours I would tell her. Well now that I am older....Oh My does the time fly by!! Labor Day will be here before we know it, school will start, the leafs will be changing on the trees and the crisp Autumn air will be in our mist. I for one am NOT ready for that. I love hanging on to Summer as long as I possibly can. So that is what I am going to do. I am not going to dwell on what is coming, but what is here at the moment and that is warm sunshine and Summer days. I'll worry about what is coming at another time!!

Trifle of the Month

Red Velvet & Strawberry Trifle

Serves 8-10
1 box Red Velvet cake mix, plus ingredients to make cake
2 (8-oz) packages cream cheese, softened
2 cups low-fat vanilla yogurt
1 cup powdered sugar
1 teaspoon lemon zest
2 pounds fresh strawberries
Preheat oven to 350F. Prepare cake batter as directed. Pour batter into a greased 13×9-inch pan.
Meanwhile, beat cream cheese at medium speed with a heavy-duty electric stand mixer 1 minute or until creamy. Add yogurt, powdered sugar, and lemon zest. Beat 1 to 2 minutes or until smooth, stopping to scrape down sides of bowl as needed. Cover and chill.
Remove cake from oven. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
Invert cake onto a cutting board. Cut rounded top off of cake. Trim and discard edges of cake. Cut cake into 32 pieces. (If making individual trifles, you’ll want to cut the cake into smaller squares.)
Arrange about one-third of cake pieces in a 3-qt. trifle dish. Carefully spread one-third of chilled cream cheese mixture over cake. Add a layer of strawberries. Repeat layers 2 times, smoothing top layer of cream cheese mixture over cake pieces. Top with strawberries. Cover and chill 1 hour before serving. Garnish, if desired.