Red, White, and Blue Trifles in honor of the Fourth of July

Another recipe for this week, but instead of being more "liturgically" based, it is in honor of the 4th of July -- Independence Day! So enjoy a simple but delicious recipe for Red, White, and Blue Trifles in honor of the Fourth.

Prep: 10 min

Cook: 10 min

Total: 30 min

Servings: 6

Ingredients:

• 4 1/2 cups cubed Angel Food Cake

• 1 1/2 cups fresh Blueberries

Ingredients for Fresh Cherry Lime Sauce:

• 2 cup fresh Cherries , pitted and diced

• 2 tablespoon granulated Sugar

• 2 + 4 tablespoons of Water

• 2 teaspoon Cornstarch

• 1 tablespoon plus 1 teaspoon freshly squeezed Lime Juice

Ingredients per SERVING (8-ounce jar):

• ¾ cup cubed Angel Food Cake (3/4 cup per single serving), homemade or store-bought

• 3 tablespoons Fresh Cherry Lime Sauce

• ¼ cup fresh Blueberries

• Whipped Cream to top

Instructions for the Fresh Cherry Lime Sauce:

• In a small bowl combine the cornstarch and 2 tablespoon of the water. Whisk to combine.

• In a small saucepan over Medium-Low heat, combine the cherries, 4 tablespoons of the water and the sugar. Stir until combined and sugar dissolves; about 2-3 minutes.

• Pour the cornstarch mixture into the cherry mixture; stir to combine. Place back onto low heat, stirring often, until the mixture thickens (5-10 minutes).

• Remove from heat and add the fresh lime juice. Stir to fully combine. Allow to cool to room temperature before serving.

Instructions to prepare the Trifles:

• In select 8-ounce container add the cubed Angel Food cake. Drizzle the cherry sauce over the cake, top with blueberries. Add a dollop of whipped cream on top and sparkling sugar if desired.