Dessert

Strawberry Jiggle Trifle

Start to finish: 4 hours (1 hour active)

4 envelopes (1 ounce) unflavored gelatin (each box contains 4 envelopes)

1/4 cup sugar

1 cup cold water

1 cup boiling water

12-ounce can frozen berry blend juice concentrate, thawed

2 cups heavy cream

1/4 cup powdered sugar

2 pounds fresh strawberries, quartered

13-ounce angel food cake, cut into cubes

Lightly coat a 9-by-13-inch baking pan with cooking spray, then line it with plastic wrap, leaving excess wrap overhanging outside the short ends of the pan.

In a medium bowl, stir together the gelatin, sugar and cold water. Let sit for 5 minutes. Pour the boiling water into the bowl and stir to dissolve. Add the juice concentrate and stir. Pour into the prepared pan and refrigerate for 3 hours, or until firm.

When the gelatin is firm, use the plastic wrap to lift it out of the pan and overturn it onto a cutting board. Discard the plastic wrap, then cut the sheet of gelatin into 3/4-inch cubes. Set aside.

Using an electric mixer, beat the heavy cream and powdered sugar together until semi-firm peaks form.

In a trifle dish or a deep glass bowl, place a layer of the angel food cake cubes. Top with a layer of the strawberries, then the whipped cream, and finally the cubed gelatin. Repeat this layering process until you’ve used all the ingredients. Refrigerate until ready to serve. Servings: 8.

Per serving: 510 calories, 210 calories from fat (41 percent of total calories), 23 g fat (14 g saturated, 0.5 g trans fats), 80 mg cholesterol, 70 g carbohydrate, 9 g protein, 3 g fiber, 400 mg sodium.