ANGEL FRUIT TRIFLE
A light, fresh, and cool summer dessert. Angel food cake, fresh berries, and whipped topping, layered in a trifle bowl, makes for a pretty presentation; then you can see the layers of the dessert. This is a great Fourth of July red, white, and blue dessert. This is my family's favorite summer dessert.
Provided by Lori Kirchner Zwahlen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
- In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 55.1 g, Fat 8.9 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 8.4 g, Sodium 212 mg, Sugar 19 g
ANGEL FOOD CAKE AND BERRY TRIFLE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.
- Meanwhile, add the yogurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be more spreadable.
- Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish. Add a layer of the syrupy berries and then a layer of yogurt, reserving a few spoonfuls of yogurt for the end. Repeat the layers until you have no more remaining ingredients. Finish the top with the few spoonfuls of yogurt in the center and the fresh, whole strawberries.
- Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight.
FRUITY ANGEL FOOD TRIFLE
This summery dessert showcases an attractive assortment of fresh and canned fruit. "I refined the original recipe over time to suit our family's tastes," explains Louise Bouvier of Lafleche, Saskatchewan.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16-20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat milk and pudding mix on low speed for 2 minutes; set aside. , Split cake horizontally into thirds. Place one layer in a 5-qt. trifle or serving bowl that is 9 in. in diameter. Top with a third of the pudding, whipped topping and fruit. Repeat layers twice. Cover and chill for at least 3 hours.
Nutrition Facts :
ANGEL FOOD TRIFLE
A creamy ricotta-vanilla "custard" cuts calories and boosts calcium in this light take on an English classic. -Merwyn Garbini, Tucson, Arizona
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a blender, combine yogurt and ricotta cheese; cover and process until combined., In a small bowl, combine blueberries and strawberries. Place half the cake cubes in a 2-qt. glass bowl. Layer with 1 cup berries and half the yogurt mixture. Top with remaining cake cubes, 3/4 cup berries and the remaining yogurt mixture. Garnish with remaining berries. Top with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 182 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 248mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 1g fiber), Protein 8g protein.
ENGLISH TRIFLE WITH ANGEL FOOD CAKE
Although this recipe uses a bit of sherry, the alcohol evaporates overnight. You may simply eliminate it if you don't care for alcohol. Two boxes of custard mix or vanilla pudding mix can be substituted for the pastry cream. However, using the pastry cream makes the dessert quite rich!
Provided by Marc Boyer
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 12h40m
Yield 10
Number Of Ingredients 13
Steps:
- The night before, slice the cake into 1/2 inch slices and sprinkle with sherry. Cover lightly so it won't get stale. Let sit overnight to allow alcohol to evaporate.
- To make the pastry cream: Mix sugar, flour and salt together in the top of double boiler. Slowly add milk to form a smooth mixture. Cook over low-medium heat stirring constantly until the mixture begins to thicken. Slowly pour 1/2 the hot milk mixture into a bowl of the beaten egg yolks, stirring constantly. Then pour all the mixture back into the double boiler and sir until thick. Add butter and vanilla. Chill.
- The next day, spread raspberry jam on top of sherried cake layers (or ladyfingers). Layer the bottom of a bowl with 1/3 the cake and pour 1/3 of the pastry cream over the top. Sprinkle with nuts. Layer cake, cream and nuts until all of the ingredients have been used. Top the uppermost layer with whipped cream and garnish with maraschino cherries and slivered almonds. Refrigerate 1 to 2 hours before serving.
Nutrition Facts : Calories 761.7 calories, Carbohydrate 101.2 g, Cholesterol 284 mg, Fat 33.5 g, Fiber 1.7 g, Protein 14.2 g, SaturatedFat 15.8 g, Sodium 601.7 mg, Sugar 75.7 g
FRUITY ANGEL FOOD CAKE TRIFLE
From Quick Cooking 2003 Measure the trifle bowl to the cake and if the diameter of the cake is larger than the bowl, trim it to fit or you can cut the cake into cubes. Very pretty presentation. Allow 3 hours to chill before serving.
Provided by HokiesMom
Categories Dessert
Time 3h20m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes; set aside.
- Split cake horizontally into thirds.
- Place one layer in a 5 quart trifle or serving bowl that is 9 inches in diameter (see note in heading about measuring).
- Top with a third of the pudding, third of the whipped topping and a third of the fruit.
- Repeat layers two times.
- Cover and chill for at least 3 hours before serving.
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- Add the cream to a large mixing bowl. Beat with electric mixers on high speed for a few seconds. Add powdered sugar and vanilla and continue beating until stiff peaks.
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