CHEESECAKE STRAWBERRY TRIFLE
The only drawback to this lovely dessert is that there's never any left over. For a patriotic look, replace one of the layers of strawberry pie filling with blueberry-or use whatever filling you prefer. -Lori Thorp, Frazee, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping., In a small bowl, combine crackers and butter., In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling. Repeat layers. Refrigerate until serving.
Nutrition Facts : Calories 369 calories, Fat 22g fat (14g saturated fat), Cholesterol 46mg cholesterol, Sodium 333mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY CHEESECAKE
Can be made any time of the year, thanks to frozen blueberries.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
- Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
- Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
- Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g
STRAWBERRY CHEESECAKE TRIFLE
For a dessert that looks as great as it tastes, this one can't be beat! Layers of rich pound cake, luscious cream and sweet strawberries make this treat very inviting. -Marnie Stoughton, Glenburnie, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a bowl, toss strawberries with 1/2 cup sugar; set aside. , In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside. , Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 344 calories, Fat 25g fat (15g saturated fat), Cholesterol 104mg cholesterol, Sodium 129mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY CHEESECAKE TRIFLE
I was in the mood for a trifle, but have to watch sugars and fats, and I really wanted something "cool" tasting. This has a mild lemon flavor to complement the blueberries....they go so well together!
Provided by Lightly Toasted
Categories Dessert
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Beat together the 2 pkgs of nuefchatel cheese and the lemon jello.
- Lightly beat in 1 container of CoolWhip.
- Layer 1/2 of the angel food cake cubes on the bottom of a trifle bowl.
- Top with 1/2 the cream cheese mixture, 1/2 the blueberries, and 1/2 of the CoolWhip.
- Repeat, reserving a few blueberries for garnishing on the top.
- Trifles are a great make-ahead dessert.
- This is best if it gets to sit for a few hours.
Nutrition Facts : Calories 295, Fat 16.5, SaturatedFat 10.9, Cholesterol 34.5, Sodium 302.1, Carbohydrate 30.2, Fiber 0.8, Sugar 22, Protein 7.6
BLUEBERRY TRIFLE
This trifle recipe is from "Taste of the South" magazine. It sounds absolutely fantastic and I can't wait to make it! There are other blueberry trifle recipes on Recipezaar, but none quite like this one. It sounds like the perfect summertime treat. NOTE: the prep time includes 2 hour refrigeration time in step 1.
Provided by Shelby Jo
Categories Dessert
Time 2h55m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine 2 cups sugar, corstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine.
- Cook over medium heat, stirring often until mixture thickens, about 15-20 minutes. Remove from heat.
- Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate at least 2 hours.
- In a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. Add remaining 1 teaspoon vanilla and beat until stiff peaks form.
- In the bottom of a trivle bowl, layer half of the blueberry muffins. Top muffins with 3 cups blueberries. Top blueberries with half of whipped cream. Top whipped cream with two thirds of lemon mixture. Top remaining 3 cups blueberries and remaining blueberry muffins.
- In a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine. Spread over muffin layer.
- Garnish with additional blueberries and a lemon-peel curl if desired.
MOST DELICIOUS STRAWBERRY CHEESECAKE TRIFLE
The most delicious dessert you will ever put past your lips again!
Provided by BriHun
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h20m
Yield 6
Number Of Ingredients 9
Steps:
- Reserve 1/4 cup strawberries for garnishing; leave them halved or slice to your preference. Slice the remaining 7 3/4 cups strawberries; place in a bowl with white sugar and 1 tablespoon almond extract. Stir to combine.
- Pour heavy whipping cream into a bowl; beat until stiff peaks form.
- Mix cream cheese, confectioners' sugar, sour cream, vanilla extract, and 1/4 teaspoon almond extract into the whipped cream. Fold cake cubes gently into the cream mixture.
- Cover the bottom of a trifle bowl with a shallow layer of the strawberry-sugar mixture; follow with a layer of the cream mixture. Continue layering until bowl is full; top with reserved strawberries. Chill for 2 hours.
Nutrition Facts : Calories 1016.4 calories, Carbohydrate 100 g, Cholesterol 207.7 mg, Fat 64.6 g, Fiber 4.9 g, Protein 13.2 g, SaturatedFat 39.8 g, Sodium 698.5 mg, Sugar 55.4 g
THE ULTIMATE MAKEOVER: BLUEBERRY TRIFLE
Angela Nilsen discovers a lighter way to serve this ever-popular dessert
Provided by Angela Nilsen
Categories Dessert
Time 1h
Number Of Ingredients 18
Steps:
- Make the custard: blend the sugar, custard powder and cornflour with 1 tbsp milk to make a runny paste. Beat in the egg yolk. Pour the remaining milk into a pan, scrape in the vanilla seeds, add the pod, then allow to come just to the boil. Stir this into the cornflour paste, then pour into a clean pan. Cook over a medium heat, stirring all the time, until thickened. Remove from the heat, then stir in the crème fraîche until smooth. Pour into a bowl, cover the surface with cling film to stop a skin forming, allow to cool, then chill until completely cold.
- Make the cake: heat oven to 180C/ fan 160C/gas 4. Lightly oil and line the base of a 20cm round cake tin. Put the sugar and eggs into a bowl. Whisk with electric beaters for 5 mins until very thick, paler in colour and the consistency of whipped cream. Sift over the flour and quickly, but lightly, fold it in. Spoon the mixture into the tin and carefully level it, being careful not to squash it. Bake for 25 mins until risen, then remove and cool on a wire rack. Peel off lining paper. Halve the cake so you have a semi-circle. (The other half can be frozen for another time.) Split the semi-circle in half with a knife, then sandwich back together with fruit spread.
- Put the sugar and lime zest for the fruit into a pan with 2 tbsp water. Bring slowly to the boil until the sugar has dissolved, then bubble for 1½-2 mins until syrupy. Tip in the blueberries, then cook very briefly, stirring once or twice only, just until they start to burst and release their juices (but still stay whole) and you get a purple syrup. Set aside to cool.
- The sponge and custard layers can be built up to 2-3 hrs ahead of when you want to serve. Cut the jammy sponge into cubes, then place in the base of a glass dish. Drizzle over the Marsala. Keep about ¼ of the berries back for the top, then spoon the rest over the sponge with a little syrup. Discard the pod from the custard, then pour it over the fruit.
- Just before serving, beat the yogurt, mascarpone and sugar together until smooth and creamy. Pile onto the custard, then drizzle over the reserved fruit and syrup. Use a skewer to swirl some of the juices through the creamy topping. Serve straight away or the syrup discolours the topping. This is best eaten the same day.
Nutrition Facts : Calories 292 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium
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