Guilt Free Berry Trifle Recipes
THREE-BERRY LEMON TRIFLE
This special recipe was given to me by a friend. By using some low-fat convenience items, I lightened it up with beautiful results. -Ilene Doty, Eau Claire, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the milk, yogurt, lemon juice and zest. Fold in 2 cups whipped topping. , In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries. , Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.
Nutrition Facts : Calories 203 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 181mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
GUILT-FREE BERRY TRIFLE
"I am always cutting fat from recipes," says Elaine Alever of Saginaw, Michigan. "But when I was invited to a party where the hostess was diabetic, I wanted to take this trifle, a dessert she could enjoy."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a small heavy saucepan, combine 1/4 cup sugar substitute, 4-1/2 teaspoons cornstarch and 1/4 cup water until smooth. Bring to a boil over medium heat, stirring constantly. Add strawberries; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in 2 tablespoons lemon juice. Cool to room temperature without stirring. , In another heavy saucepan, combine the remaining sugar substitute, cornstarch and water until smooth. Bring to a boil over medium heat, stirring constantly. Add blueberries; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in remaining lemon juice. Cool to room temperature without stirring., In a large bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until soft-set. , Place half of the cake cubes in a 4-qt. trifle bowl. Layer with strawberry mixture, half of the pudding, remaining cake cubes, blueberry mixture and remaining pudding. Top with whipped topping. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 180 calories, Fat 2g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 369mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
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- In a small saucepan add the blackberries and blueberries together with the lemon juice, vanilla extract, honey and 2 tbsp of water. . Bring it to a simmer on low flame, cover with a lid and simmer together for a few minutes until the blueberries have popped. Allow to cool. Once cooled off strain the berry sauce separating the liquid from the solids.
- Meanwhile using a mixer with the whisk attachment whip together the heavy cream with 1 tbsp go granulated sugar. Transfer to the refrigerator and keep cold until ready to use.
- In a different bowl cream together the egg yolks with the granulated sugar using the mixer with the whisk attachment. Start adding the mascarpone cheese a little bit at a time until incorporated.
- Using a spatula add the chilled whipped cream to the bowl with the mascarpone and gently fold them together. Divide in two bowls.
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- Make the pudding. Add the pudding mix along with the milk to a medium size mixing bowl and mix until it is smooth and creamy. Set aside.
- Make the homemade whipped cream (or you can use store-bought) - To make it homemade, put the bowl of a stand mixer into the refrigerator for 20-30 minutes (or a glass mixing bowl). Add the whipping cream, powdered sugar and vanilla to the chilled bowl and attach it to the stand mixer (if using). Use the whisk attachment or hand beater and mix on low speed until it starts to get fluffy and thicker, increase the speed to medium speed and whisk for 60-90 seconds. You may need to scrape the side of the bowl halfway through and then continue mixing until stiff peaks form.
- Assemble the berry trifle. Place a little bit of the whipped cream into the bottom of a trifle bowl. Top with half of the cubed angel food cake in an even layer. You want to place the cake along the edges of the bowl and then fill the center so it looks beautiful. Then spoon half of the prepared vanilla pudding over the cake and top with half of the berries in an even layer. Spread half of the whipped cream over the berries in an even layer as well and repeat. Finish the trifle off with extra berries on top of the whipped cream and a few sprigs of mint for even more color. Cover and chill for 30 minutes.
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- Banana Pudding Trifle. Photo Credit: dancingthroughtherain.com. Banana pudding is delicious any time. This combo of pound cake, bananas, and banana pudding is the trifecta.
- Banana Nutella Trifle. Photo Credit: www.glorioustreats.com. If bananas by themselves aren't enough flavor for you, how about bananas and Nutella? Oh yes!
- Coconut Banana Cream Pie Parfaits. Photo Credit: www.halfbakedharvest.com. Or bananas with coconut and chocolate? With a Ritz Cracker crust?!? Why not?
- Gluten-free Brownie Pudding Toffee Trifle. Photo Credit: mygluten-freekitchen.com. This option with gluten-free brownies is just as delicious as using traditional brownies (which you are always free to do if GF isn't an issue for you!).
- Irish Cream Brownie Trifles. Photo Credit: www.dessertfortwo.com. That Irish Cream flavor is dreamy. Feel free to eat it with your morning coffee. No judgment.
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- Berry Trifle. Photo Credit: celebratingsweets.com. You can enjoy this one guilt-free with all the delicious, healthy berries thrown in. It's also a great choice for any patriotic celebration (Memorial Day, 4th of July).
- No Bake Black Forest Trifle. Photo Credit: foodmeanderings.com. If you love the pairing of chocolate and cherries, this is the one you want to try!
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