Raspberry & Vanilla Trifle

{a little less doughie}


We live around the corner from Dairy Queen.  It is dangerous and a contributing factor to my doughiness.  But seriously, Double Fudge Cookie Dough blizzard, dilly bars, oreo shakes… so delicious.  We walk to the DQ so that makes it OK, right?  Okay, now that I have officially made myself sound like a huge moo-fatty (shout out to my best friend cousin for coining that term)… We don’t get it that often, but it is nice having it nearby!

If I had to give up sweets or salt, sweets would be hitting the roads.  I enjoy a dessert, but I really don’t LOVE them.  However, some evenings after dinner my sweet tooth strikes & I just need a little something.  I hate having to use up my calories on a heavy dessert that just makes me feel bad about myself.  So I am trying to experiment with some not so doughie summer dessert ideas.

One of my favorite summer desserts is obviously strawberry shortcake.  It’s not really humane to make a low-fat shortcake.  However, I may attempt some type of deconstructed one on the blog.  Another classic I enjoy is a nice trifle made with angel food cake and fruit.  I did a slight spin on this one with my Raspberry & Vanilla Pudding Trifle.


I used a sugar-free instant vanilla pudding and instead of pound cake or angel food cake, I used vanilla waffer cookies.  This gave my trifle a small little crunch as well.  The cookies were used only in a couple layers which reduced my calories & sugar a lot compared to a cake.  Raspberries are full of antioxidants and vitamins making this a nice light summer option!

A bonus is that this can be make in 5 minutes & kept in the fridge until time to serve.  So if you are feeling sweet, but don’t want to splurge add these to your next menu.

Raspberry & vanilla trifle

Recipe by:  Sara
Prep Time:  5 minutes   |||   Cook TIme: 0 minutes   |||   Servings: 4   |||   Difficulty: Low

1 box sugar-free instant vanilla pudding [usually requires low-fat milk]
1 pint of raspberries
36 Nilla wafer cookies
Small piece of chocolate [optional]

1.  Make pudding according to directions on the box.
2.  Gather 4 mason jars or clear glasses and spoon a bit of pudding into the bottom.
3.  Add a layer of raspberries.
4.  Then a layer of 3 nilla cookies
5.  Repeat until the glass is full using only a total of 3 cookie layers
6.  Use a microplane to add some shaved chocolate on top
7.  Serve immediately or refrigerate until ready.




Strawberry Vanilla Cheesecake Bars

{fruit, cheese, cake, doughiness}


My coworker was celebrating her 21st birthday so we decided to throw a little party, potluck style.  If you have followed along with my blog for quite some time you are aware that we have these often.  A couple of things I have brought:  Buffalo Chicken Lettuce Wraps & Mini Chicken & Waffle Bites.  I typically opt for the savory dishes as I am not a baker.

However, this time around I wanted to take a stroll down the sweet road and add a twist to my go-to dessert.  If you have ever had a pot luck style meal with me and I was bringing the dessert, you had my Lemon Blueberry Cheesecake Bars.  I also brought this dessert to my very first pot luck at work.

I am a bit burned out on this recipe, but I love it so much I couldn’t part completely with it.  I decided to give it a twist and switch around some ingredients & try out a new crust.  The “meat” of the recipe remains the same.  The cheesecake bars make a refreshing, summertime dessert.  It is very easy to make and needs to be made the night before so the cheesecake can set.  With Memorial Weekend next weekend, I wanted to share this recipe because it would be a great item to bring to your BBQ.

I didn’t have the time to take good pictures of these so please excuse my poor quality snapshots.  I really liked these and plan to make them again so I will be updating the pictures sometime soon.

strawberry vanilla cheesecake bars

Recipe By:  Sara
Prep Time:  15 minutes   |||   Cook TIme:  35 minutes   |||   Servings: 8-12   |||   Difficult Level:  Low-Medium


40 vanilla wafers
4 Tbsp unsalted butter, melted

2 – 8oz packages reduced fat cream cheese
2/3 cup reduced fat sour cream
1/2 cup sugar + 1 Tbsp
1/2 tsp salt
1 tsp fresh lemon juice
1 tsp vanilla extract
1 cup strawberries, chopped
2 eggs

5-6 vanilla wafers
1 Tbsp chocolate sauce (optional)

1.  Preheat oven to 350 degrees.
2.  In a food processor, pulse the 40 vanilla wafers until finely ground.
3.  Add melted butter and pulse until combined.
4.  Line an 8×8 baking dish with parchment paper and spray with cooking spray.
5.  Pour in butter/cookie mixture and evenly spread over the bottom, pressing firmly down all over and into the corners.
6.  Bake for 10 minutes.  Remove from oven and let cool.
7.  In a food processor, combine the cream cheese, sour cream, lemon juice, salt, vanilla, eggs, and 1/2 cup of sugar.  Pulse until combined.
8.  Pour over cooled cookie crust.
9.  In a small sauce pan, add the strawberries and 1 Tbsp of sugar.  Heat over medium temperature.
10.  Cook, stirring often, until the strawberries have “melted” and the mixture look like jam, about 10 minutes.
11.  Stir cooled strawberry mixture into the cream cheese.
12.  Bake for 25 minutes.
13.  Place in fridge for a minimum of 3 hours.
14.  Before serving, sprinkle a few crushed vanilla wafers over the top and drizzle with chocolate sauce (optional).



dough bites: she’s alive! edition

I apologize for the lack in posts this week.  It is the first time since starting Not So Doughie that I went a full week without posting.  I just told Bryan that I feel like I am neglecting my child.  Fear no more!  Not So Doughie is back & will be regularly posting again.  Here are a few dough bites to get us through until the next foodie post.

+  It was 83 degrees today.  A few degrees over my ideal temperature when not on a beach or at the pool.  Everyone seemed to be bustling about eager to breathe the fresh air.  It’s been warm here, but we haven’t seen these temps in awhile.  Bryan and I were at lunch outside today and a man walked out of the restaurant and opened his arms to the sun like he was praising God.  I found it funny.

+  Warm weather = grill’s on.  One of our favorite summertime dinner – chicken kabobs.  I am MADE [LOLing at myself because I was editing this post and saw I wrote I am a delicious and simple marinade.  I am sitting here dying laughing.  Oh the small things…] a delicious & simple marinade for the chicken that I will be sharing soon.  Kid friendly, easy, & quick.

+  My blog got placed on the back burner for a couple reasons.  1)  we were out of town last weekend so I didn’t take time to set up any posts this week. 2)  I got “promoted” at work so have been working later.  3)  I have been going to yoga regularly during the week and so my mornings or evenings are taken up by this.  The whole yoga event turns into a 2 hour ordeal.  4)  I have had recipe block.  5)  I haven’t been “into” elaborate meals lately.  So there you have it.  All my excuses.

+  We are having a pot luck at work tomorrow.  I am smelling my cheesecake bars in the oven now…. okay it’s been 10 minutes and they are now out and in the fridge firming up.  I can’t wait to try them.  I made them up all on my own based off of a little cheesecake bar knowledge.  They are doughie, but as you know doughie items make an appearance once or twice around here.

+  I’m spring cleaning this weekend.  Who’s coming to help?  Or at least refer me to a pretty spring cleaning list so it makes it a bit more manageable…

+  Last, but not least… a few pictures of my fur children:  Tobias “Tobey” Delvin Czuba & Ma’am Ramona Czuba

Ma'am in a box

Ma’am in a box

Toby about to head out to the beach

Toby about to head out to the beach

Toby wishing he was allowed outside

Toby wishing he was allowed outside

Ma'am loves selfies

Ma’am loves selfies

Stay tuned for my chicken kabob recipe & the strawberry vanilla cheesecake bar recipe too.  num num num