Blueberry Trifle Recipes

BLUEBERRY LEMON TRIFLE

A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven-this trifle doesn't require baking. -Ellen Peden, Houston, Texas

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 6

Blueberry Lemon Trifle image

Steps:

Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.

Nutrition Facts : Calories 230 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

3 cups fresh blueberries, divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cups lemon yogurt
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Lemon slices and fresh mint

BLUEBERRY TRIFLE

This trifle recipe is from "Taste of the South" magazine. It sounds absolutely fantastic and I can't wait to make it! There are other blueberry trifle recipes on Recipezaar, but none quite like this one. It sounds like the perfect summertime treat. NOTE: the prep time includes 2 hour refrigeration time in step 1.

Provided by Shelby Jo

Categories Dessert

Time 2h55m

Yield 10-12 serving(s)

Number Of Ingredients 12

Blueberry Trifle image

Steps:

In a large saucepan, combine 2 cups sugar, corstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine.
Cook over medium heat, stirring often until mixture thickens, about 15-20 minutes. Remove from heat.
Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate at least 2 hours.
In a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. Add remaining 1 teaspoon vanilla and beat until stiff peaks form.
In the bottom of a trivle bowl, layer half of the blueberry muffins. Top muffins with 3 cups blueberries. Top blueberries with half of whipped cream. Top whipped cream with two thirds of lemon mixture. Top remaining 3 cups blueberries and remaining blueberry muffins.
In a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine. Spread over muffin layer.
Garnish with additional blueberries and a lemon-peel curl if desired.

Ingredients

2 1/2 cups sugar, divided
1/4 cup plus 2 tablespoons cornstarch
1 teaspoon salt
8 egg yolks, beaten
1 cup water
1/2 cup fresh lemon juice
1/2 cup butter
3 teaspoons vanilla extract, divided
4 cups heavy whipping cream
12 blueberry muffins, torn into bite sized pieces. (about 12 cups)
6 cups fresh blueberries
blueberries, & lemon-peel curl (to garnish)

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