Half The Calories Strawberry Peach Trifle Recipes

SKINNY STRAWBERRY-PEACH TRIFLE

Steps:

• In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
• Meanwhile, in small bowl, mix preserves and amaretto until blended.
• In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.

STRAWBERRY PEACH TRIFLE

Steps:

• In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries.

STRAWBERRY AND PEACH CREAM TRIFLE

Steps:

• Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until chilled.
• Mix strawberries, cubed peach and sugar. Let stand at room temperature 15 minutes.
• Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with amaretto. Place 9 slices in 3- to 4-quart straight-sided glass bowl. Spoon half of strawberry mixture over cake.
• Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over strawberries. Repeat layers with remaining cake, strawberry mixture and pudding mixture. Refrigerate at least 2 hours.
• Just before serving, sprinkle with almonds. Top with sliced peaches.

SUPER STRAWBERRY TRIFLE

Steps:

• Toss strawberries and sugar together in a bowl; refrigerate for 30 minutes.
• Beat milk and pudding mix together in a bowl with a whisk for about 2 minutes; fold whipped topping into the pudding mixture.
• Slice angel food cake horizontally into 3 layers. Spread strawberry jam onto cut side of 1 layer putting it together with one of the remaining layers; cut into 2 inch pieces. Spread jam onto the remaining layer and also cut into 2-inch pieces; sandwich pieces together.
• Layer about half the cake pieces into the bottom of a trifle bowl; top with a layer of about half the strawberries. Spread a layer of the pudding mixture atop the strawberries. Repeat layering. Top with blueberries.
• Cover bowl with plastic wrap and refrigerate for 4 hours.

FRESH PEACH TRIFLE

Steps:

• Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
• Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.

PEACH & STRAWBERRY TRIFLE

Steps:

• Line a large plate with two paper towes. Spread yogurt over the paper towels and cover with two additional paper towels. Let stand for 5 minutes.
• Scrape yogurt into a large bowl, add pudding and milk. Whisk until blended (about 2 minutes). Set aside.
• In a small bowl combine jam and sherry. Set aside.
• Arrange half of the angel food cake cubes in the bottom of a large trifle bowl.
• Top with half of the pudding mixture, half of the jam, and half of the peaches and strawberries.
• Repeat with the remanining cake, pudding, jam and fruit.
• Garnish with extra fruit or whipped topping.

PEACH & BLUEBERRY TRIFLE

Steps:

• In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour., To assemble, place half of the cake cubes on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.

LOW FAT STRAWBERRY PUDDING TRIFLE

Steps:

• Prepare the angel food cake as per directions.
• Prepare and chill the vanilla pudding mix.
• Cut or tear the angel food cake into pieces.
• Place a layer of cake cubes at the bottom of a glass bowl, then a layer of strawberries, spoon vanilla pudding on top, then repeat with a layer of cake cubes, strawberries and pudding until finished.
• Chill until ready to serve.
• Spoon the trifle into bowls and top with the Cool Whip Free.

LEMON STRAWBERRY TRIFLE

Steps:

• Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
• Cut angel food cake into small, bite-sized pieces. Set aside.
• In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
• Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
• Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
• Repeat layers.
• Garnish with fresh strawberries and lemon slices if desired.
• Keep refrigerated until ready to serve.