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 STRAWBERRY TRIFLE
With strawberries, whipped cream, lemon pudding and angel food cake, this trifle is the perfect balance of rich and fruity.
Provided by Almond Breeze
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
- Cut angel food cake into small, bite-sized pieces. Set aside.
- In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
- Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
- Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
- Repeat layers.
- Garnish with fresh strawberries and lemon slices if desired.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 61.5 g, Cholesterol 11.3 mg, Fat 10.9 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 8.6 g, Sodium 526.8 mg, Sugar 19.9 g
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
ROASTED STRAWBERRY TRIFLES WITH LEMON CREAM
Roasting strawberries intensifies their sweetness when matched with tart, egg-free lemon cream, a gluten-free crumble and fresh herbs.
Provided by Dave Muller
Categories Bon Appétit Dessert Summer Strawberry Lemon Milk/Cream Wheat/Gluten-Free Vegetarian Roast Basil Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Bring cream, 1 cup sugar, and a pinch of kosher salt to a gentle simmer in a medium saucepan over medium heat, stirring to dissolve sugar and salt. Cook 3 minutes. Remove from heat and whisk in lemon juice. Let cool slightly, then transfer to a medium bowl and press a sheet of plastic wrap directly onto surface (this will help prevent a skin from forming). Chill lemon cream until it has set up to a pudding-like consistency, at least 12 hours.
- Preheat oven to 325°F. Combine gluten-free flour, butter, brown sugar, basil, vanilla, and a pinch of kosher salt in a medium bowl. Using your fingers, work mixture until it comes together in small clumps. Scatter crumble on a large parchment-lined baking sheet. Bake until golden brown and slightly firm, 30-35 minutes. Let cool and break into smaller pieces. Mix in granola.
- Increase oven temperature to 425°F. Toss strawberries, smoked salt, and remaining 1/4 cup sugar on a clean rimmed baking sheet to combine. Roast strawberries, tossing once, until they are juicy but still hold their shape, about 5 minutes. Let cool slightly.
- Just before serving, assemble trifles by spooning alternating layers of lemon cream, roasted strawberries, and granola crumble into 8-12-oz. glasses or jars, dividing evenly. Top off with some mint and basil leaves.
- Do Ahead
- Lemon cream can be made 2 days ahead. Keep chilled.
STRAWBERRY-LEMON TRIFLE
This fruity, layered dessert is kosher for Passover. With fluffy meringue topping the strawberries and sponge cake, this trifle looks and tastes decadently delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Quarter strawberries, and place in a medium bowl; toss with 1/2 cup sugar. Refrigerate for 30 minutes. Add orange juice, and toss. Strain strawberries over a bowl, reserving juice. Place sponge-cake pieces in a 1 1/2-quart heatproof bowl. Pour reserved juice over cake; let sit 30 minutes. Spoon lemon curd over cake; top with strawberries. Set aside.
- Preheat the oven to 450 degrees. Place egg whites, remaining 1 cup sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Set a saucepan filled with water over medium heat; bring water to a boil. Hold bowl over simmering water, and whisk mixture until sugar has dissolved and eggs are warm to the touch. Return bowl to mixer; beat mixture on medium-high speed until stiff and glossy, about 6 minutes. Spoon meringue over reserved cake and strawberries, forming a peak. Transfer to oven; bake until top is lightly browned, 4 to 6 minutes. Serve immediately.
LEMON STRAWBERRY TRIFLE
Beautiful to look at and delicious to eat! Lemon and strawberry jello layered with pound cake, fresh strawberries and whipped topping make for a very easy colorful dessert. Gelatin flavors can be varied to coordinate with special holidays. For fewer calories, use 2 pkgs each of (.3oz) sugar free jello and reduced fat whipped topping. Cook time is chilling time required.
Provided by Marie
Categories Dessert
Time 4h20m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- In separate bowls, stir 2 c boiling water into each flavor of jello until completely dissolved.
- Stir 1 c cold water into each bowl.
- Pour into separate 9" square pans and refrigerate 3 hours or until firm.
- Cut into 3/4" cubes.
- Place lemon cubes in trifle bowl, then layer with cake cubes, strawberries and whipped topping.
- Cover with strawberry jello cubes.
- Refrigerate for at least 1 hour or until serving.
- Garnish with additional topping and strawberries for decoration.
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.
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-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
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