Red White And Blueberry Trifle Recipes

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RED, WHITE, AND BLUEBERRY TRIFLE



Red, White, and Blueberry Trifle image

This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h30m

Number Of Ingredients 7

1/4 cup plus 1/3 cup sugar
1/4 cup fresh lemon juice
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1 bar (8 ounces) reduced-fat cream cheese, room temperature
1 cup heavy cream
3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
3 cups fresh raspberries (two 6-ounce containers)

Steps:

  • Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
  • With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
  • Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
  • Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

RED, WHITE AND BLUEBERRY TRIFLE



Red, White and Blueberry Trifle image

This slightly silly, over-the-top treat celebrates my favorite summertime fruits: blueberries and strawberries. It's the perfect make-ahead dessert that can let you focus on mastering the grill. For a perfect picnic dessert, assemble these in mason jars, then put the lids on tight and throw them in a cooler! Makes 1 large trifle bowl or vase, or 10 to 12 medium-sized jars or glasses.

Provided by Zac Young

Categories     Dessert

Time P1DT2h

Yield 12 serving(s)

Number Of Ingredients 22

3 cups heavy whipping cream
6 ounces high-quality white chocolate, like Valrhona
1 cup wild blueberry jam or 1 cup preserves
1 lime, juice and zest
1 pinch salt
1 cup vegetable oil
2 cups granulated sugar
4 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
1/2 cup red white and blue candy sprinkles
1 lb fresh strawberries
1 tablespoon sugar
1 teaspoon lemon zest
1 lemon, juice (or 2 tablespoons of Lemoncello or your favorite liquor)
16 ounces white chocolate, roughly chopped
3 ounces red popping candies
3 ounces blue popping candies

Steps:

  • Blueberry and White Chocolate Whipped Cream:.
  • The night before, gently melt the white chocolate in a heatproof bowl in the microwave. Bring the cream to a simmer. Pour half of the cream over the chocolate and whisk it together until it's glossy and smooth. Add the remaining cream and whisk to combine. If you want to get technical, finish this mixture with a hand blender to perfect the emulsion.
  • Let this sit in the refrigerator overnight or at least 6 hours.
  • Hand or in a stand mixer, whisk the cool cream until it forms soft peaks. Add the lime juice, zest, salt and preserves. Whisk until medium peaks form. DO NOT OVER WHIP, you will have white chocolate butter... Not Delicious.
  • Set aside in the refrigerator until you are ready to assemble.
  • Confetti Cake:.
  • Pre-heat oven to 325 degrees F.
  • Spray a cookie sheet / jelly roll pan with non-sick spray and line it with parchment paper.
  • Put the flour, baking powder, baking soda and salt in a medium bowl and whisk until blended together. In a large mixing bowl, whisk the oil and sugar together, it's actually easier to do this by hand than with an electric mixer. If you really like the mixer, use it. Add the eggs and whisk until smooth, you don't have to spend a lot of time on this, just whisk it together. Add the buttermilk and vanilla and whisk until incorporated. Add the dry ingredients in two installments, whisking until blended. Whisk in the sprinkles.
  • Spread the batter evenly on the prepared pan and bake for 18 to 25 minutes until the cake is golden brown and the center springs back when gently pressed. Let cool.
  • Macerated Strawberries:.
  • Cut the tops off the strawberries and slice them vertically into coins. Place the coins into a bowl and sprinkle with the sugar, zest and juice. Let this sit for a few minutes, the strawberries will release their juices.
  • Assembly:.
  • Cut the cake into 2 inch cubes and scatter in a layer on the bottom of the vessel. Spread 1/3rd of the blueberry white chocolate whipped cream in an even layer on top followed by a later of the strawberries. Repeat layers until you have used all the product. Store in the refrigerator until ready to serve. The trifle will hold chilled for 2 days.
  • White Chocolate Firework Stars:.
  • In a microwave safe bowl, Gently heat the white chocolate in the microwave until half of it is melted. Vigorously stir the chocolate, the residual heat will melt the remaining pieces. Spread onto a 13" by 18" sheet of parchment paper. Sprinkle the popping candy on top. Once the chocolate starts to set, punch out star shapes. If you don't have a star cutter, you can cut them free hand with a sharp paring knife or break the chocolate into shards once it is set. Store this garnish tightly wrapped in the refrigerator as humidity will cause the popping candy to melt.Alternate garnishes include sparklers, anything red white or blue, flags (edible or non-edible).
  • Notes: The fast and easy approach: Use a box of confetti cake instead of making it from scratch. If you don't want to take the time to make the white chocolate whipped cream, whip 3 cups of regular heavy cream with 3 tablespoon of powdered sugar and proceed with the recipe. You can also use whipped topping and fold in fresh blueberries.

Nutrition Facts : Calories 1016.7, Fat 59.1, SaturatedFat 26.8, Cholesterol 155.2, Sodium 720.8, Carbohydrate 114.5, Fiber 2.3, Sugar 81.2, Protein 10.7

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.

RED, WHITE AND BLUEBERRY TRIFLE



Red, White and Blueberry Trifle image

Provided by Food Network Kitchen

Categories     dessert

Time 8h45m

Yield 12 servings

Number Of Ingredients 13

Two 16-ounce containers strawberries
Two 6-ounce containers blueberries
One 6-ounce container blackberries
3/4 cup granulated sugar
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Pinch kosher salt
One 8-ounce package cream cheese
2 cups heavy cream
1/2 teaspoon pure vanilla extract
1 prepared angel food cake (about 12 ounces)
Confectioners' sugar, for garnish, optional
1 1/2 tablespoons apple jelly or apricot preserves, for garnish, optional

Steps:

  • Trim and quarter the strawberries and set aside. Combine the blueberries, blackberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt in a medium saucepot. Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens, 15 to 20 minutes. Remove from the heat and cool.
  • Place the cream cheese, 1/4 cup cream, the remaining 1/4 cup granulated sugar and the vanilla extract in a large bowl and beat on medium speed until smooth and fluffy. In a second large bowl, whip the remaining cream until stiff peaks form. Fold about one-quarter of the whipped cream into the cream cheese mixture until lightened, and then fold in the remaining whipped cream.
  • To assemble the trifle, rip or cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Repeat the layers with the remaining cake, berry sauce, cream and strawberries. Cover with plastic wrap and chill 8 hours or overnight. Before serving either dust with confectioners' sugar or heat the apple jelly in the microwave for 25 seconds to loosen, and then brush over the strawberries.

RED, WHITE & BLUE BERRY TRIFLE



Red, White & Blue Berry Trifle image

This luscious trifle tastes best if made the day before serving. Keep additional berries on hand for decoration. -Kaia McShane, Munster, Indiana

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 10

1 can (14 ounces) sweetened condensed milk
1-1/2 cups 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix
1/2 cup sour cream
2 cups fresh blueberries
2 cups fresh raspberries
1 tablespoon lemon juice
1 loaf (16 ounces) frozen pound cake, thawed and cubed
1 container (8 ounces) frozen whipped topping, thawed
Optional: Additional blueberries and raspberries

Steps:

  • In a large bowl, whisk condensed milk, 2% milk and pudding mix 2 minutes. Fold in sour cream. In another bowl, toss blueberries and raspberries with lemon juice., In a greased 9-in. springform pan, layer half each of the following: cake cubes, berry mixture and pudding mixture. Repeat layers. Refrigerate, covered, at least 2 hours before serving., To serve, remove rim from pan. Serve with whipped topping and, if desired, additional berries.

Nutrition Facts : Calories 418 calories, Fat 15g fat (10g saturated fat), Cholesterol 74mg cholesterol, Sodium 397mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.

RED, WHITE, AND BLUE BERRY TRIFLE



Red, White, and Blue Berry Trifle image

This dessert-a red, white, and blue berry trifle-would be right at home at a Fourth of July barbecue. Strawberries can be substituted for raspberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 9

1 1/2 pounds raspberries (5 cups)
3/4 cup confectioners' sugar
1/4 cup fresh orange juice (from 1 large orange)
10 ounces mascarpone cheese (1 1/3 cups)
1 1/4 cups cold heavy cream
1/2 teaspoon pure vanilla extract
Fine salt
20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces
3/4 pound blueberries (2 1/2 cups)

Steps:

  • In a medium bowl, combine raspberries with 1/4 cup confectioners' sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
  • Cut 1 or 2 pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream.
  • Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.

Nutrition Facts : Calories 534 g, Fat 33 g, Fiber 2 g, Protein 8 g

RED, WHITE, AND BLUEBERRY TRIFLE



Red, White, and Blueberry Trifle image

Make and share this Red, White, and Blueberry Trifle recipe from Food.com.

Provided by scarley

Categories     Dessert

Time 2h

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup sugar, plus
1/3 cup sugar
1/4 cup fresh lemon juice
1 store-bought butter pound cake, cut into 3/4-inch-thick slices (12 ounces)
heavy cream
3 cups fresh blueberries, rinsed and dried (three 1/2-pint containers)
3 cups fresh raspberries (two 6-ounce containers)

Steps:

  • Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
  • With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
  • Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
  • Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

Nutrition Facts : Calories 345.1, Fat 10.6, SaturatedFat 5.8, Cholesterol 110.5, Sodium 200.4, Carbohydrate 62.6, Fiber 6, Sugar 29.6, Protein 4.1

RED, WHITE, AND BLUE TRIFLE



Red, White, and Blue Trifle image

A merging of a tasty British dessert with Fourth of July colors. A trifle is a traditional English summertime treat and makes a great addition to barbeques and picnics in the US as well. We make this every Fourth of July and Memorial Day, but it is tasty any time.

Provided by Mary H.

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 2h

Yield 10

Number Of Ingredients 18

2 eggs
1 ½ cups white sugar
⅓ cup butter, softened
2 ¼ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 cup white sugar
2 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2 eggs, beaten
1 tablespoon butter
1 teaspoon vanilla extract
2 cups whipping cream
½ cup white sugar
4 cups sliced strawberries
4 cups blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch glass baking pan.
  • Beat eggs until very light, about 3 minutes. Add sugar and butter. Sift flour, baking powder, and salt together. Add to the egg mixture in batches, alternating with milk, beating batter briefly after each addition. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 35 minutes. Let cool completely.
  • In the meantime, make the custard. Whisk sugar, flour, and salt together in a saucepan over low heat. Add milk and eggs. Cook, stirring frequently, until custard thickens, about 25 minutes. Remove from heat and add butter and vanilla extract. Store custard in a glass container in the refrigerator until ready to use.
  • Combine cream and sugar; whip until stiff peaks form. Set aside in the refrigerator.
  • Cut the cake into 2- or 3-inch squares. Place a layer of cake on the bottom of a trifle dish. Add enough custard to cover the cake. Add a layer of strawberries and a layer of blueberries. Cover with some of the whipped cream. Top with another layer of cake. Repeat until the final layer is either custard or whipped cream. Arrange remaining berries decoratively on top.
  • Cover trifle with plastic wrap and chill until ready to serve, at least 30 minutes.

Nutrition Facts : Calories 688.9 calories, Carbohydrate 101.1 g, Cholesterol 164.8 mg, Fat 29 g, Fiber 3.4 g, Protein 9.9 g, SaturatedFat 17.2 g, Sodium 524 mg, Sugar 72.5 g

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From anallievent.com


RED, WHITE AND BLUEBERRY TRIFLE – RECIPES NETWORK
2016-02-01 Ingredients. Two 16-ounce containers strawberries; Two 6-ounce containers blueberries; One 6-ounce container blackberries; 3/4 cup granulated sugar; 1/2 teaspoon finely grated lemon zest
From recipenet.org


24 EASY TRIFLE RECIPES ANYONE CAN MAKE - CA.NEWS.YAHOO.COM
2019-06-13 The disappearance of the L'Oiseau Blanc — the White Bird — in 1927 has left historians and aviation enthusiasts stumped. One man in Oxford, Penn., has spent the last 40 years trying to uncover the mystery. The large French biplane, along with its pilots Charles Nungesser and Francois Coli, disappeared during an attempt to make the first non-stop …
From ca.news.yahoo.com


RED, WHITE & BLUE BERRY TRIFLE - BROWN EYED BAKER
2013-07-04 Instructions. In a small bowl, combine the vanilla pudding mix with the milk and whisk for two minutes; set aside. In a large bowl, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Reduce the speed to low and gradually add the powdered sugar. Once all of the sugar is incorporated, increase the speed to medium and ...
From browneyedbaker.com


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