Dessert, Hold the Guilt

 "You've been baking a lot lately."

This was told to me by two trusted friends.

One was Michelle from Dream Home DIY.

The other was my size 10 jeans.

Perhaps I should curb my kitchen battle cry of, "We need another stick of butter!"?

I was considering Paula Deen's haircut briefly.

How about something fat free?

Easy?

Filled with succulent fruit?

Creamy?

Weeknight simple, but worthy of company?

Ooooooooooo, shiny?

 With strawberries on special for 6 pints for $5.00, my direction was clear.

You'll need:

4 pints of fresh strawberries. Frozen will do in a pinch

Three 2.8 ounce boxes of strawberry gelatin. Sugar free will lessen the guilt even more

16 ounces of fat free whipped topping

A trifle bowl or individual glasses. 

 Mix the gelatine with 6 cups of boiling water in a large bowl as directed. Pack ice cubes in a measuring cup, then fill it with water. Stir it into the gelatin, then pop the bowl in the fridge for about an hour and a half until it's thickened but NOT set.

Thinly slice your gorgeous berries and set them in the fridge too.

Once the gelatin is slushy, mix about 1/3 of it in with the Cool Wh...er, the no name brand non-dairy fat free whipped topping.

Fold until smooth.

Dump the sliced berries into the rest of the gelatin and stir.

Grab that trifle bowl and start gently layering the two concoctions.

 Keep going.

 You can reserve some of the plain whipped topping for the final layer if you'd like, but we love the texture of the mousse stuff.

Put it back in the refrigerator until needed.

Isn't this pretty?

 And...well...YUM!

Not to mention it makes my hips happy.

I'm making a tropical version for a BBQ party we're going to Sunday at the beach,

and I'll be sharing that with you next week, along with a little surprise...

The Perfect Virgin Margarita.

As for right now, it's FINALLY stopped raining, so I need to get outside!