ANGEL FOOD CAKE AND BERRY TRIFLE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.
- Meanwhile, add the yogurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be more spreadable.
- Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish. Add a layer of the syrupy berries and then a layer of yogurt, reserving a few spoonfuls of yogurt for the end. Repeat the layers until you have no more remaining ingredients. Finish the top with the few spoonfuls of yogurt in the center and the fresh, whole strawberries.
- Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight.
MINI BERRY ANGEL FOOD TRIFLES
Prepare these Mini Berry Angel Food Trifles with soy milk. It's the perfect recipe for those looking for a fruity dessert prepared with plant-based milk. These colorful berry angel food trifles also feature JELL-O Vanilla Instant Pudding.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in vanilla.
- Spoon 1/2 the pudding evenly into 12 (16-oz.) glasses, adding about 2 Tbsp. pudding to each glass; top evenly with 1/2 the cake cubes. Add 2 Tbsp. COOL WHIP, 4 strawberry halves and 2 Tbsp. blueberries to each glass. Cover with layers of remaining pudding, cake cubes and COOL WHIP.
- Top with remaining berries.
- Refrigerate 1 hr.
Nutrition Facts : Calories 220, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
ANGEL BERRY TRIFLE
I usually serve this berry trifle in summer when fresh berries are bountiful, but I recently prepared it with frozen cherries and light cherry pie filling instead. It was a delicious glimpse of summer-to-come! -Brenda Paine, North Syracuse, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.
Nutrition Facts : Calories 209 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 330mg sodium, Carbohydrate 32g carbohydrate, Fiber 3g fiber), Protein 5g protein.
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- Layer as follows in each cup: 2 tbsp of blueberries, 3 pieces of Angel Food cake, 1 heaping tbsp of cream cheese mixture, 2 tbs of Cool Whip, 3 tbsp of strawberries, 1 tbs of Cool Whip, top with two mint leaves.
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- In the bowl of your mixer add yogurt, cream cheese and sour cream and beat until smooth. Fold in pudding and 1 cup of the whipped topping.
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