SUMMER-BERRY TRIFLE
This is a tasty treat that best suits hot summer days and is always a hit at parties! You can vary many of the ingredients, trying different berries or flavours of puddings, or even the type of cake on the bottom! Options are endless :-D
Provided by LeeLoo
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Slice up strawberries, saving a few to garnish. Sprinkle with Splenda and mix with blueberries (save some of these too!), set aside.
- Prepare pudding as directed with skim milk. Refrigerate.
- Cut (with a knife) or tear 1/2 of the angel food cake into 1" cubes/pieces and place at the bottom of a large glass bowl.
- Splash 1 Tbps. sherry onto the cake (less or more, as you desire).
- Spoon 1/2 of the berry mix on top, spreading evenly.
- Spoon 1/2 of the pudding on top, spreading evenly.
- Repeat with remaining cake, sherry, berries and pudding to make another identical layer.
- Prepare Dream Whip as directed, and use to top the trifle. Decorate with whole or sliced strawberries and blueberries in a simple design.
- Chill for 30 minutes.
- Serve in small bowls. Enjoy!
Nutrition Facts : Calories 198.6, Fat 4.6, SaturatedFat 4, Cholesterol 0.6, Sodium 222.1, Carbohydrate 36.4, Fiber 1.4, Sugar 21.9, Protein 4.4
SUMMER BERRY WAFFLE TRIFLE
Homemade waffles are layered with whipped cream-cream cheese filling and fresh fruit for a summer trifle that is downright irresistible.
Provided by Heather Baird
Categories Dessert
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Heat waffle maker; grease with vegetable oil. In large bowl, stir together all Waffles ingredients until well blended. To make each waffle, pour amount of batter recommended by waffle maker manufacturer into hot waffle maker; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffle to plate; set aside to cool.
- When cool, cut 1 quarter from 1 waffle with large chef's knife; reserve for garnish. Cut remaining waffles into pieces.
- In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
- In large bowl, beat cream cheese and 1 1/2 cups powdered sugar with electric mixer on high speed. Add 1 teaspoon vanilla; beat until well blended. Using rubber spatula, fold whipped cream into cream cheese mixture.
- In bottom of 3 1/2-quart glass trifle bowl, arrange waffle pieces. Top waffle pieces with half of the Filling. Reserve 4 to 6 berries for garnish; pile remaining berries on top of Filling.
- Pour remaining Filling in center of berries. Top with reserved waffle quarter and berries. Dust with powdered sugar. Refrigerate until serving time. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
SUMMER BERRY TRIFLE
Thanks to custard powder, this trifle is rich and quick to make. I made it lighter too with fat-free yogurt and skim milk.
Provided by Chef mariajane
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a medim saucepan, stir together the custard powder and 1/4 cup sugar. Slowly add milk, whisking to prevent lumps. Bring to a boil, until completely cooled, about 10 minutes. Mix in the yogurt and vanilla.
- Transfer the custard to a heatproof bowl and set it in a large bowl of ice, stirring occasionally, until completely cooled, about 10 minutes. Mix in the yogurt and vanilla.
- To assemble the trifle: Spread 1/2 cup of the custard on the bottom of a 3L-4L glass bowl. Stand some of the strawberries in a ring against the sides of the bowl. Add half of the cake cubes.
- Drizzle with 1 tablespoons liqueur, if using, over the cake. Add half the berries and half the remaining custard. Repeat layers.
- Recipe can be made ahead up to this point. Cover and chill in the refrigerator overnight.
- To finish, lightly toast almonds in a skillet over medium-low heat until golden. Cool to room temperature. Using an electric mixer, whip the cream to stiff peaks, gradually beating in remaining sugar. Spread the whipped cream on top of the trifle. Sprinkle with toasted almonds and serve.
Nutrition Facts : Calories 158.2, Fat 8.8, SaturatedFat 4.4, Cholesterol 25.7, Sodium 43.9, Carbohydrate 16.9, Fiber 2.9, Sugar 9.3, Protein 4.2
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