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.
BERRY TRIFLE
This dessert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with chopped nuts.
Provided by IRON CHEF
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h
Yield 18
Number Of Ingredients 9
Steps:
- Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
- In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 39.4 g, Cholesterol 44.9 mg, Fat 7.7 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 209.5 mg, Sugar 31.1 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.
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
MIXED BERRY TRIFLE
Serve this rich dessert in a clear bowl or trifle dish to show off its beautiful stained-glass layers and colors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 15
Steps:
- Make pastry cream:In a medium saucepan, combine milk, cream, salt, and vanilla bean. Bring to just under a boil. In a second bowl, whisk together cornstarch and sugar, then whisk in eggs. Add a ladle of hot liquid to egg mixture, whisking constantly. Repeat twice, then whisk egg mixture into remaining milk mixture in pot.
- Cook over medium heat, whisking constantly until bubbling and thick, about 2 minutes. Strain through a fine sieve, then whisk in butter. Place plastic wrap directly onto surface of cream and refrigerate until chilled, at least 2 hours and up to overnight. Whisk to loosen before using.
- Assemble the trifle:Mash strawberries with 1/2 cup sugar and salt. Let stand 30 minutes.
- Brush brioche with syrup and tear into large pieces. Layer bread in bottom of a 14-cup (5-by-7-inch) trifle dish or bowl. Spread 1 generous cup macerated berries over top, then 1 cup pastry cream and 1 cup whole berries. Repeat layering twice more. Refrigerate overnight.
- Whip heavy cream to medium peaks with 1 tablespoon sugar and spoon over top. Garnish with fresh berries.
Nutrition Facts : Calories 720 g, Cholesterol 249 g, Fat 35 g, Protein 10 g, Sodium 308 g
EASY CHOCOLATE BERRY TRIFLE
Make and share this Easy Chocolate Berry Trifle recipe from Food.com.
Provided by rockinred
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into large bowl & add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup whipped topping.
- Place half the brownie cubes into a 2 quart serving bowl or trifle dish. Top with half EACH of the pudding mixture, raspberries and remaining whipped topping. Repeat layers.
- Refrigerate 1 hour or until ready to serve.
- OPTIONAL: Garnish with raspberries or fresh mint sprigs.
Nutrition Facts : Calories 173.8, Fat 7.5, SaturatedFat 5.6, Cholesterol 8.5, Sodium 266.2, Carbohydrate 24.5, Fiber 2.3, Sugar 13.9, Protein 2.9
VERY BERRY TRIFLE
Layers of mascarpone, custard, cherry conserve, mixed berries, Madeira cake and sherry - who doesn't love a trifle?
Provided by Sarah Cook
Categories Buffet, Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Mix the berries and cherry jam together, and spoon into your trifle bowl. Scatter over the madeira cake and push down a little into the berries.
- Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining 2 tbsp sugar and sherry in a bowl and beat until soft peaks form. Cling film both the trifle bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.
- To serve, spoon the sherry cream all over the trifle, then scatter with your favourite decoration.
Nutrition Facts : Calories 708 calories, Fat 48.2 grams fat, SaturatedFat 28.9 grams saturated fat, Carbohydrate 59.7 grams carbohydrates, Sugar 51.1 grams sugar, Fiber 2 grams fiber, Protein 7.1 grams protein, Sodium 0.5 milligram of sodium
PATRIOTIC BERRY TRIFLE
You can change this recipe up lots of ways - use fresh made whipped cream, any mix of berries you like, and swap out the vanilla pudding for cheesecake flavor if you'd like. You can use pound cake in place of angel food cake if you prefer - but I like the light texture of the angel food cake for this one!
Provided by Rebekah Rose Hills
Categories Holidays and Events Recipes 4th of July Desserts
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Prepare the instant pudding first according to package direction by whipping the pudding with the cold milk until soft set. Refrigerate until firmed up, about 1 hour.
- Sprinkle half of the diced angel food cake onto the bottom of a trifle bowl. Set aside a few of the blueberries, strawberries, and raspberries to decorate the top of the cake. Add half of the remaining berries evenly over the cake pieces, then spoon the set pudding on top of the berries.
- Add the last layer of cake and any remaining berries (except those reserved for decoration). Top berries with frozen whipped topping, spreading gently to create a smooth and even surface. Use the reserved berries to decorate the top of your trifle however you'd like!
- Serve immediately, or refrigerate until ready to serve (don't make too far in advance, as the cake will start to break down the longer it sits).
Nutrition Facts : Calories 213.9 calories, Carbohydrate 36.5 g, Cholesterol 3.9 mg, Fat 5.2 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 4.4 g, Sodium 336.9 mg, Sugar 10.2 g
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- Make the pudding. Add the pudding mix along with the milk to a medium size mixing bowl and mix until it is smooth and creamy. Set aside.
- Make the homemade whipped cream (or you can use store-bought) - To make it homemade, put the bowl of a stand mixer into the refrigerator for 20-30 minutes (or a glass mixing bowl). Add the whipping cream, powdered sugar and vanilla to the chilled bowl and attach it to the stand mixer (if using). Use the whisk attachment or hand beater and mix on low speed until it starts to get fluffy and thicker, increase the speed to medium speed and whisk for 60-90 seconds. You may need to scrape the side of the bowl halfway through and then continue mixing until stiff peaks form.
- Assemble the berry trifle. Place a little bit of the whipped cream into the bottom of a trifle bowl. Top with half of the cubed angel food cake in an even layer. You want to place the cake along the edges of the bowl and then fill the center so it looks beautiful. Then spoon half of the prepared vanilla pudding over the cake and top with half of the berries in an even layer. Spread half of the whipped cream over the berries in an even layer as well and repeat. Finish the trifle off with extra berries on top of the whipped cream and a few sprigs of mint for even more color. Cover and chill for 30 minutes.
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