For nearly 10 years I’ve been peddling a cookbook proposal all about trifles.
I haven’t yet pitched a cookbook of cannabis-infused trifles, and maybe that has been the problem!
I have been told my all-trifle cookbook idea is “too niche,” “too English,” “too sophisticated,” “too fattening.” But trifles are just about the perfect dessert, combining some kind of cake, something custard-like, fruit and whipped cream.
I mean, c’mon.
Remember my recipe for a weed-infused triple-layer trifle? That dessert is legendary. But this frozen marijuana-infused trifle is a good-for-you trifle, and may your cannabutter be as lovely as the one I made from my homegrown Harley Tsu.
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Frozen Marijuana-Infused Trifle
Makes 4 servings
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1. In a blender, combine the yogurt, cannabutter, blueberries and honey. Place 1/3 of the blueberry-yogurt mixture in a bowl and keep in the fridge.
2. Divide the angel food cake among the four bowls. Pour the un-refrigerated 2/3 of the blueberry-yogurt mixture over the cake. Freeze.
3. Remove from the freezer and top with the sliced strawberries. Top with the remaining blueberry-yogurt mixture. Freeze again until firm.
4. At serving time allow the Frozen Marijuana-Infused Trifle dessert to sit at room temperature for about five-to-10 minutes.
More Kitchen Kush: What else do you feel like making? We’ve got the recipes sorted,
appetizers || entrees || desserts