“The Healthier Way to Make All Your
Favorite Dishes Even More Delicious!”
Vanilla Pudding Chocolate Trifles
with Whip Cream & Raspberries
Step 1: Vanilla Pudding
Ingredients:
 2 Cups Milk
 1 Cup Heavy Cream
 ¾ Cup Sugar
 3 Tablespoons Cornstarch
 1/8 Teaspoon Salt
 3 Large Egg Yolks
 1 Tbsp. Unsalted Butter, cut into pieces
 2 Tsp. Pure Vanilla Extract
Directions:
In a small saucepan, combine the milk, cream, sugar, cornstarch, & salt and whisk to combine.
Bring the mixture to a simmer and cook, whisking constantly, until the sugar is dissolved and begins
to thicken, 3 to 4 minutes. Remove from the heat.
In a medium bowl, whisk the eggs until pale and frothy, about 3 minutes. Slowly add about ½ cup
of the hot milk mixture, whisking to combine. Add the egg mixture to the hot milk mixture and
return to the heat. Cook over medium-low heat, whisking constantly for 1 minute. Bring to a
simmer, stirring constantly with a heavy wooden spoon, and cook until thickened about 2 minutes.
Remove from the heat and stir in the butter and vanilla. Set in a bowl on top of ice and water and
stir until cold.
Step 2: Whip Cream
Ingredients:
 1 Pint Heavy Whipping Cream
 ¼ Cup Powdered Sugar
 ½ Teaspoon Vanilla Extract
Directions:
Place whipping cream in cold bowl add powdered sugar and whip until soft peaks then add in
vanilla and whip for 30 seconds.
To Assemble: let cake and pudding cool then cut up cake in bite sized pieces. Place cake pieces
in bottom of cup or bowl and layer with pudding, then whipped cream, and raspberries. Repeat
layering if there is room top with raspberries.
UPEC Fitness  1701 S. Grove Ave Ste. G. Ontario, CA 91761  Phone: (909)773-0033  www.upecfitness.com
“The Healthier Way to Make All Your
Favorite Dishes Even More Delicious!”
Step 3: Chocolate Cake
Ingredients:









2 Cups all-purpose Flour
2 Cups Sugar
¼ Teaspoon Salt
½ Cup Buttermilk
1 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
2 Large Eggs
2 Sticks of Butter
4 Heaping tablespoons cocoa powder
This Recipe has been provided to you by:
Private Chef
Stephanie Holcomb
(909) 319-6863
[email protected]
Directions:
Preheat the oven to 350º F
In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
Ina medium saucepan, melt the butter and add the cocoa. Whisk together to combine.
Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the
pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the
flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir
together until smooth, then pour into an ungreased jelly pan (or rimmed baking sheet) and bake
for 20 minutes.
Step 4: Assembling the trifold
Let cake and pudding cool then cut up cake in bite sized pieces. Place cake pieces in bottom of
cup or bowl and layer with pudding, then whipped cream, and raspberries. Repeat layering if
there is room top with raspberries.
Additional Notes:
UPEC Fitness  1701 S. Grove Ave Ste. G. Ontario, CA 91761  Phone: (909)773-0033  www.upecfitness.com