Angel Berry Trifle Recipes

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ANGEL BERRY TRIFLE



Angel Berry Trifle image

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

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup fat-free vanilla yogurt
6 ounces reduced-fat cream cheese, cubed
1/2 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed and divided
2 prepared angel food cakes (8 ounces each), cut into 1-inch cubes
1 pint fresh blackberries
1 pint fresh raspberries
1 pint fresh blueberries

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.

PATRIOTIC BERRY TRIFLE



Patriotic Berry Trifle image

Provided by Sunny Anderson

Categories     dessert

Time 35m

Yield 8-10 servings

Number Of Ingredients 8

1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 teaspoon almond extract
1 premade angel food cake, cut into 1-inch slices
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced

Steps:

  • Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
  • Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
  • Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
  • Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

HOLIDAY MIXED-BERRY MARSALA TRIFLE WITH HOLLAND HOUSE



Holiday Mixed-Berry Marsala Trifle With Holland House image

This yummy and super easy trifle is made with a Marsala infused mixed berries sauce, creamy yogurt, and angel food cake to keep things light. It can be ready in under 30 and is the perfect make-ahead holiday dessert that will stand out on your dessert table.

Provided by Heather LaCorte

Categories     Dessert

Number Of Ingredients 10

3 packages of frozen mixed berries
1/2 cup Holland House Marsala Cooking Wine
1/4 cup sugar
juice and zest of 1 orange
2 tsp cornstarch or arrowroot powder
1 box vanilla instant pudding mix (prepared according to box directions)
3 cups plain Greek yogurt
1 prepared angel food cake, cut into 1-inch cubes
8 oz prepared whipped topping or whipped cream
fresh berries

Steps:

  • MAKING THE CREAMY LAYER
  • Fold the prepared pudding with the Greek yogurt. Chill until ready to use.

BERRY TRIFLE



Berry Trifle image

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

1 (10.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
½ cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed

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

ANGEL FOOD CAKE AND BERRY TRIFLE



Angel Food Cake and Berry Trifle image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 8

5 cups fresh strawberries, hulled and sliced, plus a few whole, for garnish
One 6-ounce container blueberries
One 6-ounce container raspberries
1/4 cup granulated sugar
Juice 1/2 orange
4 cups low-fat 2-percent Greek yogurt
1/4 cup honey
One 17-ounce store-bought angel food cake

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.

ANGEL BERRY TRIFLE



Angel Berry Trifle image

This recipe is from Taste of Home and I am surprised that it is not already in the Cooks.com archives but I couldn't find it so here goes.

Provided by Spencer 2

Categories     Dessert

Time 15m

Yield 14 serving(s)

Number Of Ingredients 11

1 1/2 cups cold fat-free milk
1 (1 ounce) package sugar-free instant vanilla pudding mix
1 cup fat-free vanilla yogurt
6 ounces reduced-fat cream cheese, cubed
1/2 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 (12 ounce) carton frozen reduced-fat whipped topping, thawed, divided
1 prepared angel food cake, cut into 1-inch cubes (18 inches)
1 pint blackberry
1 pint raspberries
1 pint blueberries

Steps:

  • In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
  • In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
  • Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

Nutrition Facts : Calories 262, Fat 8.1, SaturatedFat 5.5, Cholesterol 16.4, Sodium 317.4, Carbohydrate 41.9, Fiber 3.1, Sugar 24.5, Protein 6.7

BERRY CHEESECAKE TRIFLE



Berry Cheesecake Trifle image

Angel food cake layered with cheesecake pudding, blueberries, strawberries and whipped topping for a dessert your family will love.

Provided by Susan Golden

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h15m

Yield 18

Number Of Ingredients 6

1 (5 ounce) package instant cheesecake pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut into cubes
1 cup blueberries
1 pound strawberries, hulled
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Whisk pudding mix and milk in a bowl for 2 minutes; let stand until thick, about 3 more minutes.
  • Layer half the cake cubes into a trifle bowl or glass serving dish. Top cake cubes with half the pudding, half the blueberries, and half the whipped topping. Repeat layers; cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 173.4 calories, Carbohydrate 26.4 g, Cholesterol 3.3 mg, Fat 6.5 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 218.9 mg, Sugar 12.1 g

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