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
BLUEBERRY TRIFLE
Make and share this Blueberry Trifle recipe from Food.com.
Provided by Jazz Lover
Categories Dessert
Time 10m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Mix together cream cheese, and powdered sugar.
- Add milk and pudding mix; mix well.
- Fold in 1 1/2 cups of whipped topping.
- Place half of the cake cubes in a 3 quart glass bowl.
- Layer with half of the berries and pudding mixture.
- Cover with remaining cake cubes.
- Layer mixtue with remaining berries and pudding mixture.
- Spread remaining whipped topping over top.
Nutrition Facts : Calories 455, Fat 16.5, SaturatedFat 10.2, Cholesterol 54.8, Sodium 509.3, Carbohydrate 71, Fiber 1.3, Sugar 53, Protein 8.4
STRAWBERRY BLACKBERRY SUMMER TRIFLE
Steps:
- 1. Reserve a handful of whole strawberries and blackberries to top the cake.
- 2. Hull and halve all but reserved strawberries; toss them with sugar in a medium bowl. Cover with plastic wrap and set aside until juices release, about 1 hour.
- 3. Whip cream in a chilled bowl to soft peaks. Fold in elderflower syrup and set aside in refrigerator.
- 4. Tear or cut angel food cake into 2-inch pieces. Scatter half of cake pieces onto bottom of a trifle dish or large clear glass bowl. Add blackberries to strawberries and ladle half of the berry mixture and their juices over cake; top with half whipped cream. Repeat with remaining cake, berries and cream. Garnish top trifle with reserved whole berries and refrigerate for 2 or up to 24 hours. Serve chilled.
Nutrition Facts : Calories 340, Fat 15 grams, SaturatedFat 9 grams, Cholesterol 55 milligrams, Sodium 27 milligrams, Carbohydrate 49 grams, Fiber 3 grams, Protein 5 grams
STRAWBERRY-BLACKBERRY SUMMER TRIFLE
Elderflower syrup is sweetly floral, similar in taste to honeysuckle. It's common throughout Europe and the UK, and has begun to make inroads in specialty stores and cocktail bars in the US. If you can't find it, the syrup from canned lychees makes a good substitute. Trifles are a classic British summer dessert; they're light, sweet, and full of juicy fruit.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.
- Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour. (If you're in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)
- Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.
- Tear or cut the angel food cake into 2-inch pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.
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
RED, WHITE, AND BLUEBERRY TRIFLE
This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Number Of Ingredients 7
Steps:
- Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
- With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
- Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
- Cover, and refrigerate until chilled, at least 1 hour and up to overnight.
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LEMON BLUEBERRY TRIFLE RECIPE - AMANDA'S COOKIN'
From amandascookin.com
Ratings 75Calories 436 per servingCategory Desserts
- 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.
EASY SUMMER BERRY TRIFLE - HUMMINGBIRD THYME
From hummingbirdthyme.com
Reviews 5Category DessertsCuisine BritishTotal Time 30 mins
- Pour all of the berries into a large bowl, leaving several out for garnish. Add the lemon zest and juice. Heat the jam in a small bowl in the microwave, 15-30 seconds, until pourable. Pour over the berries and stir. Set aside while you prepare the other ingredients.
- In the bowl of a stand mixer with whisk attachment, beat the cream until just beyond the billowy stage, when it begins to stiffen. Remove to a large bowl. No need to clean out the mixer bowl.
- Place the room temperature mascarpone and confectioners sugar in the bowl, and using the paddle attachment, mix until smooth. (You could also do this by hand-held whisk or spoon in a separate bowl). Then, add 1/3 of the whipped cream, and the vanilla, to the mixing bowl, along with the mascarpone mixture. Using the whisk attachment and starting slowly, increase the speed to Medium, to combine the mascarpone mixture with the third of the whipped cream in the bowl. Remove the bowl from the mixer, and then fold the previously removed (2/3 of) whipped cream using a large, flat spatula.
- In a trifle dish or a large bowl, build the layers of trifle in the following order: 1/3 of the lady fingers (you may need to break or cut some to fit), 1/3 of the fruit mixture, along with 1/3 of the juice, and then 1/3 of the whipped cream mixture. Smooth top. Repeat these layers twice more, and perhaps leave a 1″ border of fruit if you wish at the top to show the fruit at the top of the trifle. Garnish with the reserved berries.
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