Food Friday

Yes, I know it is Saturday morning. But by the time I got home for Athens last night, checked out the fabulous yard work my son has been doing, went to eat Mexican and watched "Sherlock Holmes" with my boys, it was just too late. I went to bed.

However, tomorrow's another day and it's never too late to talk about food. Yesterday's recipe on the What's for Supper segment was a great summertime dessert that I thought y'all might enjoy! Remember if you are near a radio at about 4:45 everyday, I'm talking it up with George and B.J. on WDUN 550.

E and I are off in a couple of hours for the wedding of Laura and Dan at the Botanical Gardens in Athens. The ceremony is being held in the Day Chapel and the reception in the Conservatory. What an absolute gorgeous place to get married! Just hope the rain holds.

Enjoy your Saturday and some Fruit Topped Angel Food Cake Squares

1 ready-made angel food cake, cut into 1-inch cubes
1 ½ cups of milk
3 6 oz. containers of French vanilla yogurt
1 can (14 oz) sweetened condensed milk (not evaporated)
1 box (6 serving size) vanilla instant pudding and pie filling mix
2 cups quartered fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries

1. Spray 13x9 glass baking dish with cooking spray. Place cake cubes in a single layer in dish.
2. In medium bowl, mix milk, yogurt, condensed milk and pudding mix with wire whisk until well blended.
3. Pour pudding mixture over cake pieces; spread until cake pieces are completely covered. Gently tap dish on work surface to remove air bubbles. Cover; refrigerate at least 4 hours or overnight.
4. Just before serving, in another bowl, gently mix all berries. Cut dessert into squares, top with fruit.