CHAMPAGNE TRIFLE RECIPES

Steps:

• Bake cake: Preheat oven to 350° and line a 9”-x-13” baking sheet with parchment paper. In a large bowl, beat cake mix, champagne, melted butter, and egg whites. Pour into prepared pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool completely.  Make champagne syrup: In a small saucepan over medium heat, add champagne and simmer until reduced to about ¼ cup. Let cool completely. 

Steps:

• In a bowl gently stir together champagne and honey until honey is dissolved. Add fruit; toss gently to coat. Cover and let stand 30 minutes. Drain fruit, reserving liquid.
• In a food processor combine cream cheese, ricotta cheese and yogurt. Cover and process until smooth.
• In a 2 1/2- to 3-quart trifle dish or glass bowl layer one-third of the cake cubes, one-third of the fruit mixture, and one-third of the cheese mixture. Repeat layers twice. Cover and chill up to 8 hours before serving. If desired, drizzle servings with reserved liquid from the fruit.