THREE-BERRY LEMON TRIFLE
This special recipe was given to me by a friend. By using some low-fat convenience items, I lightened it up with beautiful results. -Ilene Doty, Eau Claire, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the milk, yogurt, lemon juice and zest. Fold in 2 cups whipped topping. , In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries. , Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.
Nutrition Facts : Calories 203 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 181mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
OUTRAGEOUS LEMON BERRY TRIFLE
I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.
Provided by cookiequeen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
- Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
- Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g
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.
LEMON CURD TRIFLE WITH FRESH BERRIES
Steps:
- To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
- To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
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.
QUICK LEMON-BERRY TRIFLE
Make a showstopping Quick Lemon-Berry Trifle. Lemon pudding, fresh berries & crunchy vanilla wafers combine in just 15 minutes for this lemon-berry trifle.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP. Reserve 1/4 cup berries for garnish.
- Arrange 21 wafers on bottom and up side of 2-1/2-qt. bowl; top with layers of 1/3 of the pudding mixture and half each of the berries and remaining pudding mixture. Top with layers of remaining wafers, berries, pudding mixture and COOL WHIP. Garnish with reserved berries.
- Refrigerate 1 hour.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 4.5995 mg, Sodium 210 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 18 g, Protein 2 g
LEMON TRIFLE
I created this trifle when I had a ton of lemons left over from a party. I made my own lemon curd and then layered it with cream and ladyfingers soaked in homemade syrup - delicious. If you want to save time you can use store-bought lemon curd. You could also add a layer of fresh berries if you like.
Provided by Toi
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h10m
Yield 8
Number Of Ingredients 12
Steps:
- Combine sugar and water in a saucepan over medium heat and bring to a boil. Stir to dissolve sugar and remove from heat. Allow syrup to cool completely. Stir in juice of 1 lemon.
- Meanwhile, combine sugar, lemon juice, and lemon zest in the top of a double boiler over simmering water. Stir together until well combined. Add eggs and egg yolks. Cook and stir over simmering water until lemon curd thickens, 15 to 20 minutes. Remove from heat and beat in butter, 1 cube at a time. Allow to cool for 10 to 20 minutes.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
- Spread 1 layer of lemon curd on the bottom of a glass dish. Dip ladyfingers in the syrup and arrange snugly in a single layer on top. Spread another layer of lemon curd on top. Spread 1 layer of whipped cream on top of the lemon curd.
- Continue layering soaked ladyfingers, whipped cream, and lemon curd until all ingredients are used up. Finish with a layer of lemon curd. Garnish with remaining whipped cream. Refrigerate at least 3 hours.
Nutrition Facts : Calories 781.4 calories, Carbohydrate 89.9 g, Cholesterol 400.6 mg, Fat 44.1 g, Fiber 1.4 g, Protein 11.3 g, SaturatedFat 25.2 g, Sodium 139.7 mg, Sugar 51 g
LEMON-BERRY TRIFLE
Try your hand at this easy Lemon-Berry Trifle for dessert. Enjoy the glorious marriage of citrus and berry flavors in this Lemon-Berry Trifle for all to enjoy. You'll love this for your next dessert.
Provided by My Food and Family
Categories Spring 2019
Time 1h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in chocolate and half (about 1-1/2 cups) of the COOL WHIP.
- Crumble 3 cookies; reserve for garnish along with 1/4 cup of the strawberries. Place 6 of the remaining cookies in single layer on bottom of trifle dish; top with layers of 1/3 each of the pudding mixture and remaining strawberries.
- Cover with layers of half each of the remaining cookies, pudding mixture and remaining strawberries; repeat layers. Top with remaining COOL WHIP.
- Refrigerate 1 hour. Top with reserved strawberries and crumbled cookies just before serving. Sprinkle with lemon zest.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.9953 g, Sugar 0 g, Protein 4 g
LEMON CURD AND BERRY TRIFLE
Make and share this Lemon Curd and Berry Trifle recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
- To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries.
More about "lemonberrytrifle recipes"
EASY BERRY LEMON TRIFLE RECIPE - CLEAN EATING
From cleaneatingmag.com
Author Ivy ManningTotal Time 25 minsCategory DessertCalories 278 per serving
LEMON RASPBERRY TRIFLE - GLORIOUS TREATS
From glorioustreats.com
- Combine all ingredients in a double boiler (or a metal bowl over a pot of simmering water). Heat, while stirring (with a whisk), until mixture thickens. The lemon curd is done when it is thick enough to coat the back of a spoon. Remove from heat, cover and refrigerate until cool. If desired, pour lemon curd through a fine strainer before refrigerating. Lemon curd may be store in the fridge up to 2 weeks.
- You may use a Sponge Cake (I used the recipe in my book, Glorious Layered Desserts), Angel Food Cake, or Pound Cake.
- While the cake bakes, prepare raspberries by placing in a bowl and sprinkling 1-2 tablespoons of sugar evenly on the fruit. Stir and put in the fridge for 15-20 minutes, until there is some juice in the bottom of the bowl. Stir raspberries as needed to make sure the sugar gets dissolved and mixed in well. Frozen raspberries will be much juicer, so you'll have to adjust accordingly (fresh may need to sit in the fridge a bit longer). If using fresh berries, you may reserve a few for garnish if desired.
LEMON BLUEBERRY TRIFLE - KITCHEN GIDGET
From kitchengidget.com
- Beat the cream cheese, pudding mix and milk until smooth. Fold in 2 cups of the whipped topping.
- In a 3-quart bowl, layer 1/3 of the cake, 1/3 of the pudding and 1/3 of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and lemons.
QUICK LEMON BERRY TRIFLE RECIPE - WISCONSIN HOMEMAKER
From wisconsinhomemaker.com
- In a large trifle bowl, break up 1/2 of the angle food cake into small chunks. This will form the base of the trifle.
LEMON BLUEBERRY TRIFLE RECIPE - AMANDA'S COOKIN' - TRIFLES ...
From amandascookin.com
- Beat the cream cheese and the dry pudding mix together until smooth. Slowly add the room temp milk until smooth. Fold in 2 cups of the whipped topping.
- In a 3-quart bowl, layer 1/3 of the cake, 1/3 of the pudding and 1/3 of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and lemons.
LEMON BERRY FLUFF TRIFLE - OH SWEET BASIL
LEMON BERRY TRIFLE RECIPE - LAND O'LAKES
From landolakes.com
- Place 1/4 cup angel food cake cubes in bottom of 6 (1 1/4 cup) serving glasses. Top with 1/4 cup pudding mixture. Top with 2 tablespoons berries. Repeat layers. Refrigerate 1 hour or overnight.
LEMON STRAWBERRY TRIFLE - MOM ON TIMEOUT
From momontimeout.com
- Whisk lemon pudding mixes and almondmilk together for two minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
- In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
LEMON RASPBERRY TRIFLE JARS - MOM ENDEAVORS
From momendeavors.com
- Use the inside circle of the mason jar lid to cut circles out of the angel food cake. 1 cylindrical section was enough for about two jars. Then, cut about 1/2" discs out of the cake.
- Add one heaping spoonful of Cool Whip on top of the lemon. Place 4-5 raspberries on the Cool Whip.
LEMON BLUEBERRY TRIFLE A SIMPLE LIGHT AND REFRESHING ...
From anaffairfromtheheart.com
- Prepare your angel food cake by following the cake mix instructions, but replacing the amount of water it calls for with lemonade. (I used Simply Lemonade) Add in 1 Tablespoon of the lemon zest to cake mix, too. Bake according to box instructions, cool. Cut cake into cubes.
- Prepare the glaze by mixing together powdered sugar, lemon zest and lemon juice. Add more or less sugar/juice until you get to the consistency you want.
- In a trifle bowl, place a layer of the angel food cake cubes in the bottom. Drizzle with 1/3 of the glaze. Top with 1/3 of the Cool Whip. Sprinkle with 1/3 of the blueberries. Repeat that same layer once again: a layer of the angel food cake cubes in the bottom. Drizzle with 1/3 of the glaze. Top with 1/3 of the Cool Whip. Sprinkle with 1/3 of the blueberries. For the final layer, fill the top of the trifle dish with remaining cake cubes, mounding them higher in the middle. Drizzle the remaining glaze over the top of the cake, and scatter the rest of the blueberries over the top, place a big dollop of Cool Whip in the center, add a couple of blueberries to the top and sprinkle with remaining lemon zest.
EASY BERRY TRIFLE - COUPLE IN THE KITCHEN
From coupleinthekitchen.com
- Combine 2 cups of frozen Oregon berries with sugar and lemon juice in a saucepan on medium heat.
- Once the berries have thawed and the heat has drawn out the juices, mix together the cornstarch with a splash of water and add the cornstarch slurry to the berry sauce.
LEMON-BLUEBERRY TRIFLES RECIPE - EATINGWELL
From eatingwell.com
- Prepare pudding mix in a medium bowl according to package directions using the 2 cups milk. Stir in sour cream, lemon peel, and lemon juice.
- Spoon some of the pudding mixture into the bottoms of 4 parfait glasses. Top with half of the cake cubes and half of the berries. Add the remaining cake cubes. Spoon the remaining pudding mixture over the cake. Top with the remaining berries. Cover and chill until serving or up to 4 hours. If desired, garnish with lemon peel curls.
LEMON BERRY TRIFLE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, granulated sugar, and vanilla extract together on high speed into stiff peaks, about 3 minutes. Cover and store in the refrigerator until ready to use in step 3.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until creamy. Add the vanilla extract and lemon curd and beat on medium-high speed until combined. Lastly, beat in half of whipped cream (about 2 cups) that you prepared in step 2. Cover and store the remaining whipped cream in the refrigerator until used in step 5.
LEMON BERRY MINI TRIFLES - PERRY'S PLATE
From perrysplate.com
- For the custard: Whisk together sugar, cornstarch, salt, buttermilk, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir about ¼ of mixture into egg yolks; add egg yolk mixture back into saucepan, stirring constantly. Cook over medium heat, stirring constantly, 2 min.
- Remove from heat; add butter and vanilla, stirring until butter melts. Cover with plastic wrap, gently pressing it onto surface; chill at least 2 hours.
EASY LEMON TRIFLE RECIPE { A FUN, FESTIVE SPRINGTIME DESSERT}
From tastesoflizzyt.com
- Prepare lemon cake according to box directions adding in 1 tablespoon lemon zest to cake batter. Bake and cool completely.
- In a mixer bowl, combine Jello, boiling water and powdered sugar. Stir until completely dissolved.
EASY LEMON TRIFLE DESSERT RECIPE - BELLY FULL
From bellyfull.net
- Make this recipe for homemade angel food cake, or buy it at the store. Let cool completely. Cut into 1-inch cubes.
LEMON BERRY POUND CAKE TRIFLE RECIPE - MEL'S KITCHEN CAFE
From melskitchencafe.com
- Combine the berries, sugar, cornstarch, and lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down, about 3-4 minutes. Take the berries off the heat and let the mixture cool. This can be done a day in advance. Cover and refrigerate the berry syrup until ready to use.
- In a clean bowl, whip the cream with the powdered sugar and the vanilla until soft peaks form. Put the lemon curd into a second bowl and whisk in about 1/4 cup of the whipped cream to loosen it up a bit. Then gently fold in the rest of the cream. Cover and refrigerate if not using immediately.
- To assemble the trifle, spoon a layer of the cream into a large glass or trifle bowl. Add a layer of pound cake. You may need to break the pound cake slices into smaller pieces and jigsaw them together to fit. Then drizzle on about 1/3 of the berry syrup. Don’t worry if it doesn’t completely coat the pound cake – just drizzle it across and let the berries fall where they may. Spoon a layer of lemon cream over the top, smoothing to the sides. Repeat all the layers, 2 or 3 more times, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve. It is best to make this several hours before serving and refrigerate it.
LEMON BERRY TRIFLE - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
- Combine thawed whipped topping with yogurt and lemon curd. Mix well until the lemon curd is completely incorporated into the yogurt mixture. Spread evenly over the angel food cake.
- Top with fresh berries and a dollop of whipped cream. Garnish with lemon peel to show that it's a lemon-y trifle.
LEMON BLUEBERRY TRIFLE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
- For the Whipped Cream: Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Set aside.
- In a large bowl, add the pudding mix and whole milk. Beat for 2-3 minutes or until thickened. Add the cream cheese and beat until mixed in. Fold in half of the prepared whipped cream. Save the other half to top before serving.
- In a trifle dish, layer 1/3 of the angel food cake cubes, 1/3 of the pudding mixture, and 1/3 of the blueberries. Repeat layers twice.
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