Open at 12:30, more at 2:15, BLUEBERRIES will be there today! Trifle recipe again

Will bring in berries at 12:30 and another batch at 2:15 today. We have them but demand is outstripping supply! We sold out at 1:15 and 2:35 yesterday.

We have blueberries today!!! There should be plenty for everyone. Come and get ‘em. They were harvested yesterday at 2:00 just to make it in time for the 4th of July holiday.

I’m sending this recipe out again in case you missed it the first time! It looks absolutely wonderful. Don’t use frozen strawberries and blueberries when you can use fresh. Show up with this and be the hit of the party!

Melt-in-Your-Mouth Berry Trifle

Vegetarian Times Issue: September 1, 2006 p.85

Even though you can use fresh berries in this trifle, frozen work better because they give off more juicy goodness for the chunks of pound cake to absorb.

Note from Sally – that’s not necessarily true with our berries!

Directions

Toss together strawberries, blueberries, sugar and lemon juice in large bowl. Combine yogurt, sour cream and vanilla in separate bowl.
Stand pound cake on side. Cut cake into 4 thin slices lengthwise. Spread first slice with 1/4 cup jam, and top with second slice. Continue with remaining slices and jam, and finish with layer of jam on top of cake. Cut into 1/4-inch-thick slices.
Line bottom and sides of clear trifle dish or large glass soufflé dish with prepared cake slices. Spoon in half of fruit. Top with half of yogurt mixture. Layer with remaining cake slices, fruit and yogurt mixtures. Cover with plastic wrap, and chill 4 hours, or overnight, to allow trifle to set.
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Ingredient list

Serves 16

2 10-oz. bags organic frozen strawberries, thawed
2 10-oz. bags organic frozen blueberries, thawed
1/2 cup sugar
1/4 cup lemon juice
3 cups low-fat vanilla yogurt
2/3 cup low-fat sour cream
1 tsp. vanilla extract
1 16-oz. fat-free pound cake
1 cup raspberry jam