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
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.
BERRY TRIFLE
Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.
Provided by Tyler Florence
Categories dessert
Time 43m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
- Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
- In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
- To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.
SUMMER BERRY TRIFLE
Layer on the pound cake, pudding and mixed fresh fruit for an easy Summer Berry Trifle. This Summer Berry Trifle will be your go-to summertime dessert!
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Let stand 15 min. or until thickened. Stir in berries.
- Beat cream cheese in large bowl with whisk until creamy. Gradually beat in 1/4 cup milk. Add remaining milk and dry pudding mix; beat 2 min. Stir in COOL WHIP.
- Place half the cake cubes in large serving bowl; top with half the pudding mixture. Cover with layers of gelatin mixture, remaining cake cubes and remaining pudding mixture. Refrigerate 1 hour.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.8766 g, Sugar 0 g, Protein 4 g
SUMMER BLUEBERRY TRIFLE
Make and share this Summer Blueberry Trifle recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, beat the cream cheese and sugar.
- Add in the condensed milk, vanilla, and dry pudding mix; beat well.
- Fold in 1 1/2 cups sweetened whipped cream.
- Layer half of the cake pieces in the bottom of a big trifle bowl.
- Top with a layer of cream mixture, then layer with half the blueberries.
- Repeat layers; spread remaining whipped cream over the top; serve.
- Refrigerate leftovers.
Nutrition Facts : Calories 807.5, Fat 24.1, SaturatedFat 14.8, Cholesterol 79.3, Sodium 959.8, Carbohydrate 136.8, Fiber 2.5, Sugar 102.4, Protein 15.5
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SUMMER BERRY TRIFLE - ONCE UPON A CHEF
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Category DessertsCalories 554 per servingTotal Time 25 mins
- Heat the raspberry jam in a large bowl in the microwave for about 1 minute, or until hot and liquidy. Add the fresh berries and toss to coat. Let sit while you prepare the rest of the recipe, stirring occasionally.
- In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined.
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