Weekly Ad Recipe – No-Bake Strawberry Blueberry Trifle

Coborn's Weekly Ad Recipe No-Bake Strawberry Blueberry Trifle www.cobornsblog.com

No-Bake Strawberry Blueberry Trifle
Serves: 10-12
  • 17 Oz. Angel Food Cake, cut into 1 inch cubes
  • 1 Lb. Fresh Strawberries, hulled and sliced
  • 1 Lb. Fresh Blueberries
  • ¼ Cup Water
  • 2 T. Sugar
  • 2 T. Lemon Juice
  • 2- 8 oz. Cream Cheese,
  • pkgs. Softened
  • ¾ Cup Sugar
  • 2 Cups Heavy Whipping Cream
  • ½ tsp. Vanilla
  1. In a measuring cup, combine water, 2 T. sugar and lemon juice and stir until sugar is dissolved.
  2. Set aside.
  3. Beat together cream cheese and ¾ cup sugar on medium speed until creamy and smooth.
  4. With mixer on, pour in heavy cream, then turn mixer to medium/high and continue beating until consistency of whipped cream.
  5. Add vanilla and beat until incorporated.
  6. Place ⅓ of angel food cake into the bottom of a trifle dish and brush with ⅓ of lemon syrup.
  7. Add ⅓ of cream and loosely spread it over cake pieces.
  8. Add ½ of the strawberries.
  9. Repeat with remaining ingredients (adding ½ of the blueberries for the second fruit layer).
  10. Frost the top with last ⅓ of cream and decorate with remaining fruit.


Smarter Dessert Pizza

Smarter Dessert Pizza - www.cobornsblog.com

Eat Healthy, Shop Smart with Ashley. www.cobornsblog.com

Hey Everyone! I hope you are all enjoying summertime!  It’s a fabulous time of year! A great time to get together with friends and families to hang out at the lake or pool, and enjoy a barbeque or picnic. Many times you are asked to bring a dish to share or often dessert.  A family favorite for me for a dessert is dessert pizza.  It’s at every family event whether it’s a baby shower, wedding shower, barbeque or holiday celebration.  As you know, there are always so many recipes and variations.  For this blog, I am going to share a few of my favorites… of course they include more nutritious ingredients than the typical dessert pizza.


Dessert pizza usually includes dough, an icing for the sauce, and toppings.

For the dough, instead of using refined flour bread products or cookie dough, try making a dough from whole wheat WHITE flour, or whole wheat frozen bread dough to save time or you could also use an actual thin pizza crust that is premade… just make sure its whole grain.

Banana Graham Fruit Pizza - www.cobornsblog.com - Eat Healthy, Shop Smart with AshleyIcing

For the icing, instead of frosting, use sugar-free pudding or vanilla yogurt- Greek if you like it creamier and thicker, but make sure it’s at least low fat.  You could use cream cheese if you want, but make sure it’s whipped or reduced fat. To add some flavor for every 8 oz. of cream cheese add ½ tsp of either almond or vanilla extract.


As for the toppings, load up on the fruit for that natural sweetness and don’t forget to include the rainbow to keep it appealing to the eye and of course that means a variety of antioxidants. I like to include strawberries, kiwis and blueberries, but any assortment of your favorite fruits would be great! Don’t forget about pomegranates, peaches, mangos, pineapple, grapes, blackberries, raspberries, they all work great! If you absolutely need to have chocolate present, add mini dark chocolate chips, remember dark chocolate is nutritious providing a good source of antioxidants. You can also warm the dark chocolate chips to make a drizzle over the top of your fruit… how amazing does that sound? Seriously my mouth is watering right now! I think I might have to run to the store right now to make this!

Why it’s smarter

These fruit pizza variations have allowed you to cut the not so good fat, reduce the added sugar, and actually provide nutrients such as fiber from the dough. The fruits provide fiber as well as other vitamins, minerals, and antioxidants.  If you chose to use the low fat yogurt you are also getting protein, calcium and vitamin D.

Now that is a dessert that you can be sure to enjoy without feeling guilty!

Quick, Kid Friendly Option

Maybe you are at home and want to make a personal size dessert pizza or maybe you want to get the kids involved!

I would recommend using a whole wheat tortilla shell or graham cracker for the dough and then still using either the same icing options for the icing and then the fruit for the topping.  To save time and to keep things safe, instead of cutting up the fruit you can use canned fruit that is already washed, and cut.

Banana Graham Fruit Pizza

I have included a tasty and more nutritious fruit pizza recipe below using bananas and graham crackers. If you love banana bread, you will love this recipe.

Banana Graham Fruit Pizza - www.cobornsblog.com - Eat Healthy, Shop Smart with Ashley

Banana Graham Fruit Pizza
Serves: 12
  • One Box Food Club Low Fat Honey Grahams
  • 3-4 Ripe Medium Bananas
  • 1 T. Honey
  • 6 Oz. Vanilla Greek Yogurt
  • 2 Cups Kraft Fat Free Cool Whip
  • Strawberries, sliced
  • Blueberries
  • Grapes, halved
  1. Preheat oven to 350F.
  2. Place grahams in a large bowl and crush to a dirt consistency using a cup, blender, chopper or food processor. A few larger pieces is okay, it will add more of a cookie texture to your crust.
  3. Mash bananas
  4. Add bananas to crushed grahams and mix with hands until your mixture is similar to that of a meatloaf.
  5. Roll banana and graham mixture into a ball and place on a greased baking sheet.
  6. Flatten mixture with your hands. Roll it out from center going outward. You can use your finger tips or a roller.
  7. Drizzle the honey over the crust and spread it around with a spoon. This will help to create a crispy texture on the outside and a soft chewy texture on the inside, similar to a sugar cookie.
  8. Bake crust in the oven for approximately 20-30 minutes. Check periodically to make sure your edges don’t burn. You want the crust to be lightly brown and crispy. The inside will be soft immediately after you remove it from the oven so allow it to cool before you try to transfer or it will break.
  9. Combine Cool Whip and Greek yogurt together, and place it in the fridge to thicken. (20 minutes)
  10. Once the crust has cooled, add the Cool Whip mixture to the center of the crust and spread evenly.
  11. Add fruit to the top as desired.
  12. Store in the refrigerator.

Peace and Wellness,
Coborn’s Supermarket Dietitian, R.D.

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Eat Healthy Shop Smart with Ashley - www.cobornsblog.com

Peak Pear Season… Great Recipes using Pears

Blueberry Pear Crisp Recipe - www.cobornsblog.com

www.cobornsblog.com - Family, Friends & Food with Jayne

Well, it is September and all the kids are back in school. I remember when my son Derek, in his cute outfit & new back pack, left for his first day of school. The hardest part was hiding the tears as I waved goodbye. Now it is almost 25 years later and I’m hoping someday I will have grandkids to wave to as they start school. Someday my little munchkins will come, but for now I am baking for two!

I love all four seasons in Minnesota, but am most looking forward to seeing all the fall colors. Along with fall comes a popular fall fruit, the pear. The apple typically gets all of the attention in fall, but the pear is also at it’s peak and oh so delicious.

Recently, as I was shopping at my favorite store, Crafts Direct, and found the new ‘Mini Baker’. So this month I am passing on some pear recipes that you can bake using this new baker. This little baker is also great to use when you are making hot dips in the oven for those appetizer parties during the holidays.

Blueberry Pear Crisp Recipe - www.cobornsblog.com

Blueberry Pear Crisp
Serves: 2
  • 1 Small Pear, peeled and coarsely chopped
  • ½ Cup Fresh or Frozen Blueberries
  • 2 T. Brown Sugar, packed
  • 2 T. All-Purpose Flower
  • 1 T. Old-fashioned Oats
  • ⅛ tsp. Cinnamon
  • 1 T. Butter or Margarine (firm)
  • Whipping Cream or Ice Cream, if desired
  1. Heat oven to 375 degrees.
  2. Spray mini bakers with cooking spray.
  3. Mix pear and blueberries; divide between two mini bakers.
  4. Mix brown sugar, flour oats and cinnamon in small bowl.
  5. Cut in butter with pastry blender or a fork until crumbly, sprinkle over fruit.
  6. Bake about 30 minutes or until topping is golden brown and pear is tender.
  7. Serve warm with ice cream.

Caramel Pear Crumble
Serves: 4
  • 6 Medium Ripe Pears, peeled, sliced (6-cups)
  • 1 Cup Caramel Bits
  • ¼ Cup Brown Sugar, packed
  • 2 T. All-Purpose Flour
  • 1 tsp. Ground Cinnamon
  • ½ Pouch Oatmeal Cookie Mix (1-1/2 cups)
  • ¼ Cup Bold Butter or Margarine, cut into pieces
  • ¼ Cup Caramel Topping
  1. Heat oven to 375°F.
  2. Spray each of 4 Mini Bakers with cooking spray.
  3. In large bowl, mix pears, caramel bits, brown sugar, flour and cinnamon until evenly coated.
  4. Spread into each dish.
  5. In same bowl, place cookie mix.
  6. Cut in butter, using pastry blender or fork until mixture looks like coarse crumbs. Crumble over pears.
  7. Bake 45 minutes or until pears are tender and topping is golden brown.
  8. Drizzle with caramel topping.

Because I love these little bakers so much I also thought it would be fun to make mini loaves of bread in them to give away as gifts, dish and all, to family & friends during the holidays. Perhaps I will have to share those recipes with you in a future blog, stay tuned. I hope you enjoy these great pear recipes this fall … I did!

– Jayne
Coborn’s, Inc. Meat and Seafood Merchandiser

Click Here for more articles written by Jayne.
www.cobornsblog.com - Family, Friends and Food with Jayne

Weekly Ad Recipe – Yogurt Fruit Salad

www.cobornsblog.com - Yogurt Fruit Salad

I served this recipe the other day for Sunday brunch and it was awesome. So healthy and the fresh fruit was the highlight of the meal. This is so easy to make and you can serve it in a large bowl or into separate serving dishes and place at each table setting. It also made the meal look very elegant with beautiful color. Enjoy…I did!
– Jayne, Coborn’s Meat and Seafood Merchandiser

Yogurt Fruit Salad
Serves: 8
  • 6 Oz. Key Lime Pie Yogurt
  • 2 T. Orange juice
  • 2 Cups Fresh pineapple chunks
  • 1 Cup Strawberry halves
  • 2 Cups Green grapes
  • 1 Cup Blueberries
  • 2 Cups Cantaloupe, cubed
  • ¼ Cup Flaked or shredded coconut, toasted
  1. Mix yogurt and orange juice; set aside.
  2. In 2-1/2 quart clear glass bowl, layer fruit in order listed.
  3. Pour yogurt mixture over fruit.
  4. Sprinkle with coconut.
  5. Serve immediately.
Wine Pairing: Astoria Lounge Prosecco