STRAWBERRY LEMON TRIFLE
This refreshingly fruity dessert is one of our favorites. It looks so beautiful layered in a glass bowl that people will think you fussed. The secret is starting with a purchased angel food cake. -Lynn Marie Frucci, Pullman, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended. , Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. Garnish with whipped topping and additional strawberries, if desired. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 279mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
LEMON ANGEL TRIFLE
Steps:
- Break angel cake into walnut-size pieces and put in a bowl.
- Sprinkle gelatin over water in a bowl.
- In top of a double boiler, mix lemon juice with half-cup sugar, egg yolks and lemon rind. Stir and cook over hot water until thick. Remove from heat and stir in gelatin mixture. Set aside to cool.
- Beat egg whites until foamy. Gradually beat in remaining 3/4 cup sugar until mixture is stiff. Fold into yolk mixture.
- Beat one cup of cream until stiff and fold into yolk mixture. Fold mixture into angel cake pieces.
- Place into 10-inch springform pan. Refrigerate for several hours or overnight.
- When ready to serve, beat remaining 1 cup cream until stiff. Fold in rum. Spoon over top of trifle and top with sugared berries. Remove ring from springform and serve.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 7 grams, Carbohydrate 41 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 210 milligrams, Sugar 26 grams, TransFat 0 grams
STRAWBERRY-LEMON ANGEL FOOD TRIFLE
A wonderful quick and easy trifle for Easter, or anytime! Luscious lemon filling plus fresh strawberries and whipped cream are layered with angel food cake cubes in this delicious variation on my Strawberries and Cream Trifle. Tip: Can be made using part lemon curd and part lemon pie filling for a more lemony-tart version. Yum! I like to make this trifle in the morning or a day in advance, and then chill until ready to serve. Can be made in a large trifle bowl, or in individual dessert glasses. Enjoy!
Provided by BecR2400
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Whip the cream until soft peaks form; beat in the vanilla and sugar and mix thoroughly.
- Gently fold lemon filling into the whipped cream (add lemon zest and Limoncello, if using).
- In a trifle dish or individual dessert dishes layer the strawberries, cake cubes, and lemon creme mixture.
- Arrange a few strawberries on top.
- Serve immediately, or cover with saran wrap and chill until serving time.
Nutrition Facts : Calories 278.8, Fat 18, SaturatedFat 11, Cholesterol 65.2, Sodium 171.2, Carbohydrate 27.8, Fiber 1.9, Sugar 15.6, Protein 3.4
STRAWBERRY TRIFLE
I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. -Norma Steiner, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376 calories, Fat 23g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY, BLUEBERRY AND LEMON TRIFLE
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the blueberry lemon curd: In a medium pot, stir the blueberries, lemon juice, granulated sugar and salt to combine, then cook over medium heat, stirring frequently, until the berries break down and the mixture becomes juicy, 5 to 7 minutes. While the mixture heats, whisk together the eggs and egg yolks in a medium bowl.
- When the blueberries are soft and broken down, strain the mixture into the bowl with the eggs, pressing firmly on the solids inside the strainer to release all of the liquid (discard the solids). Whisk the hot liquid well to combine with the eggs, then return it to the pot.
- Place the pot over medium-low heat and cook, whisking constantly, until the mixture begins to thicken, 3 to 5 minutes. Once it starts to thicken, switch to a silicone spatula to help ensure you get into the corners of the pot. Whisk or stir in the butter 1 piece at a time, stirring well after each addition. Remove from the heat.
- Strain the curd into a medium bowl, cover directly with plastic wrap and transfer to the fridge to cool completely (or speed up the process by straining onto a baking sheet and covering directly with plastic wrap).
- For the strawberry sauce: In a medium pot, toss the strawberries and lemon juice together to combine. Cook over medium heat until the mixture starts to become juicy, 1 to 2 minutes. In a medium bowl, whisk the granulated sugar, cornstarch and salt together to combine.
- Sprinkle the sugar mixture over the fruit in the pot and stir well to combine. Continue to stir over medium-low heat until the mixture thickens, 1 to 2 minutes. Transfer to a bowl or storage container and store in the refrigerator to cool completely.
- To assemble the trifle: Place the cream in the bowl of an electric mixer fitted with the whip attachment. Add the powdered sugar and vanilla and whip to stiff peaks.
- To assemble, start with a layer of whipped cream (using about 1/5 of the cream) in the base of a 9-inch trifle dish, then scatter a layer of angel food cake on top (using about 1/4 of the cake). Top the cake with about half of the blueberry lemon curd, using the back of a spoon to help nudge it into an even layer.
- Repeat this step, but this time replace the curd with half of the strawberry mixture.
- Repeat the steps with the whipped cream, blueberry and strawberry layers, continuing to build up layers in the trifle, finishing with a layer of whipped cream. Refrigerate until ready to serve (up to 8 hours).
STRAWBERRY ANGEL TRIFLE
People always ask for the recipe for this when I make this wonderful strawberry dessert. It makes a beautiful presentation and it's very easy to put together. You can use low fat cream cheese and low fat whipped topping if you're watching calories.
Provided by MSnow
Categories Dessert
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Slice and quarter strawberries, reserving a few for garnish.
- Add sugar to taste.
- Cover and refrigerate overnight.
- Cream sugar and cream cheese.
- Add whipped topping and beat until light and fluffy.
- Drain about 3/4 of the liquid produced from soaking the berries; pour the glaze over and stir.
- Slice cake into 2-inch pieces.
- Fill a trifle dish or 9-inch deep glass bowl, with layers of the cake, strawberries and then the cream cheese mixture.
- Garnish with reserved strawberries.
- Refrigerate at least six hours before serving.
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