• Trifle and Potato Soup–Brace Wearing Friendly

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    Trifle and potato soup.

    Trifle is soft to chew and will please even the most finicky eater. Or the potato soup is hearty and filling during the cold temperatures.



    10 oz angel food cake, cut into 1 inch cubes

    2 pints strawberries, sliced

    2 pints blueberries

    For the cream filling:

    6 tbsp fat-free sweetened condensed milk

    1 1/2 cups cold water

    1 package sugar-free white chocolate instant pudding mix

    12 oz fat-free frozen whipped topping, thawed


    Whisk condensed milk and water together and then add pudding. After 2 minutes fold in the whipped topping. (Don’t stir)

    Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle a layer of blueberries and then spread half of the cream mixture. Top with strawberries, more cake cubes, more blueberries and strawberries and then add the remaining cream mixture. On top of this you can add more strawberries and blueberries in a creative pattern. Refrigerate for about an hour.

    Makes about 14 servings.

    Creamy Baked Potato Soup


    4 white potatoes

    ⅓ cup flour

    ⅓ cup butter (or butter substitute)

    3 cups milk (or 1 can coconut milk and 1½ cup almond milk)

    ½ cup sour cream

    1 cup Colby, Monterrey Jack shredded cheese

    1½ tsp garlic powder

    1½ tsp Red pepper flakes

    1½ tsp pepper (to taste)

    6 pieces of bacon, crumbled (more or less depending on preference)


    1. Peel potatoes and cut into smaller pieces. Boil until soft. Drain, mash, and set aside.
    1. In a large pot, mix together flour and butter. Slowly add milk, and whisk until it starts to thicken. After thickened, add potatoes, sour cream, cheese, and seasonings and bring to a boil. Let boil for two minutes, stirring continuously. Set temperature to low and let simmer for 10 minutes. Add crumbled bacon right before serving. Top with cheese and bacon.

    Makes about 10 servings.