Aunt Andreas Fruit Triffle Recipes

ANGEL FRUIT TRIFLE

Angel Fruit Trifle image

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

Ingredients

1 (12 ounce) package frozen blueberries
1 prepared angel food cake, cut into chunks
2 cups chopped fresh strawberries
1 (12 ounce) package frozen peach slices, chopped
1 (6 ounce) container fresh raspberries
2 (16 ounce) tubs reduced-fat frozen whipped topping, thawed

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

FRUIT AND PASTRY CREAM TRIFLE

Fruit and Pastry Cream Trifle image

Provided by Anne Burrell

Categories dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

Two 6-ounce packages ladyfingers
Pastry Cream, recipe follows
One 8-ounce jar fruit jam (strawberry or apricot)
6 cups fresh fruit (raspberries, blueberries, sliced strawberries or sliced bananas)
3 cups whipped cream
2 cups heavy cream
1 cup sugar
1 vanilla bean, scraped
4 eggs
1/3 cup cornstarch
1/2 cup milk

Steps:

Arrange a layer of ladyfingers in a trifle dish or large bowl, breaking the ladyfingers in half as needed to fit the sides. Cover with 1/2 to 1 inch of Pastry Cream, followed by a quarter each of the jam, fruit and whipped cream. Repeat the layering 3 more times or until you have used up all of the ingredients. Serve with a spoon to make sure everyone gets all of the layers. Enjoy!
Put the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan and whisk to combine. Bring to a boil over low heat. While the cream is coming to a boil, combine the eggs and remaining 1/2 cup sugar in one bowl and the cornstarch and milk a second bowl. Beat both with a whisk to a homogeneous mixture -- no big lumps of egg white! When the cream comes to a boil, remove it from the heat and discard the vanilla pod. Whisk half of the cream into the egg-sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream. (This is called tempering and will allow you to combine boiling cream and eggs without making scrambled eggs.)
Return the pan to a medium heat and gradually whisk in the cornstarch-milk mixture. Bring to a boil, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the starch; otherwise the pastry cream will feel starchy and gritty.) Cook until thickened to the consistency of vanilla pudding (YUM!). Transfer to a bowl and chill; this can be done really quickly over an ice bath.

AUNT DEE'S TRIFLE

Aunt Dee's Trifle image

Best approximation of my sister's authentic English Trifle. She used sponge but Jamie likes pound cake. If you use Angel food cake it has MANY fewer calories!

Provided by Katharine Bartlett

Categories Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

cake (1 pound cake)
1 pint strawberry
1 pint blueberries
1 pint raspberries (optional)
1 (15 ounce) can diced peaches, in heavy syrup
1 (5 ounce) box jello vanilla instant pudding mix
3 cups milk

Steps:

Slice pound cake into 3/8" slices. You can also cube it, or substitute leftover stake cake or Angel food cake, either slices or cubes.
Make pudding according to directions- add 3 cups milk and whisk until blended.
In large (2-3 qt) ideally glass bowl, layer as follows:.
cake, fruit, pudding, finishing with pudding on top. Drizzle some of the heavy syrup (from peaches) over the cake layers to moisten, but not make mushy.
After each cake layer press down to help air escape.
Garnish with a fanned strawberry and a couple of blueberries, and perhaps a mint leaf or 2 if you have them about.
Choices of fruit are up to you- and you can do some very elegant things with arrangement and layering, or just mix it all up.
Best to let it set for a few hours.

Nutrition Facts : Calories 120.9, Fat 2.6, SaturatedFat 1.5, Cholesterol 8.5, Sodium 200.4, Carbohydrate 23, Fiber 1.7, Sugar 17.8, Protein 2.7

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