When we go to dinner somewhere I really, really like to bring something to share. It’s really important to me in order to show my appreciation for the time and effort it takes to host dinner.
But sometimes there isn’t time. Sometimes it’s too hot to slave away in the kitchen in front of a hot oven. Sometimes it’s too much.
This is the time you need to channel your inner-Sandra Lee.
I was faced with this scenario a few weeks ago. We decided last minute to accept an invitation for a delicious grilled dinner out at the farm, and I had no time and it was too hot and our day was too jam-packed for me to bake a dessert.
So I wandered aimlessly through the grocery store trying to come up with some sort of dessert. Out of sheer desperation, I came up with this little number: angel food cake layered with lemon, blueberries and frosted with Cool Whip.
I’m telling you guys this took five minutes to put together and it was the perfect summer dessert — light, cool, fluffy, no-bake and containing fresh fruit.
I started with an angel food cake that I bought, baked, from the store. I had to cut the packaging away from it and them remove the cardboard tube from the bottom, but angel food cakes are pretty durable.