Strawberry Blackberry Summer Trifle Recipes
LEMON STRAWBERRY SHORTCAKE TRIFLE
Layer lemon bar crumbles with fresh strawberries and a Greek yogurt-lemon pudding mix for a healthier trifle twist.
Categories Dessert
Yield 1
Number Of Ingredients 4
Steps:
- Break apart a lemon bar and some strawberries and swirl together Greek yogurt with a little lemon pudding. Create two layers of each and you've got yourself a light and sweet treat.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 12 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 18 g, TransFat 0 g
STRAWBERRY BLACKBERRY SUMMER TRIFLE
Steps:
- 1. Reserve a handful of whole strawberries and blackberries to top the cake.
- 2. Hull and halve all but reserved strawberries; toss them with sugar in a medium bowl. Cover with plastic wrap and set aside until juices release, about 1 hour.
- 3. Whip cream in a chilled bowl to soft peaks. Fold in elderflower syrup and set aside in refrigerator.
- 4. Tear or cut angel food cake into 2-inch pieces. Scatter half of cake pieces onto bottom of a trifle dish or large clear glass bowl. Add blackberries to strawberries and ladle half of the berry mixture and their juices over cake; top with half whipped cream. Repeat with remaining cake, berries and cream. Garnish top trifle with reserved whole berries and refrigerate for 2 or up to 24 hours. Serve chilled.
Nutrition Facts : Calories 340, Fat 15 grams, SaturatedFat 9 grams, Cholesterol 55 milligrams, Sodium 27 milligrams, Carbohydrate 49 grams, Fiber 3 grams, Protein 5 grams
BLACKBERRY TRIFLE
Light, and luscious, this attractive trifle from Arlyn Kramer of Dumas, Arkansas is an impressive way to use blackberries. Special enough for company, no one will guess how easy it is to put together with instant pudding and prepared pound cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add sour cream; mix well. Fold in whipped topping. In a 2-qt. trifle dish or deep glass bowl, layer half of the cake cubes, half of the berries and half of the pudding mixture. Repeat layers. Cover and refrigerate for 2-3 hours before serving.
Nutrition Facts :
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