Summer Berry Trifle Recipes

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BERRY TRIFLE



Berry Trifle image

Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.

Provided by Tyler Florence

Categories     dessert

Time 43m

Yield 4 servings

Number Of Ingredients 11

1 pint blueberries
1 pint strawberries, hulled and cut into thick slices
2 pint raspberries
1 lemon, juiced
1/4 cup sugar
1 1/2 teaspoons cornstarch
1 quart whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 (11-ounce) jar lemon curd
1 store bought pound cake, sliced 1/2-inch thick

Steps:

  • Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
  • Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
  • In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
  • To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

BERRY TRIFLE



Berry Trifle image

This dessert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with chopped nuts.

Provided by IRON CHEF

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 2h

Yield 18

Number Of Ingredients 9

1 (10.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
½ cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
  • In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 39.4 g, Cholesterol 44.9 mg, Fat 7.7 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 209.5 mg, Sugar 31.1 g

ANGEL BERRY TRIFLE



Angel Berry Trifle image

I usually serve this berry trifle in summer when fresh berries are bountiful, but I recently prepared it with frozen cherries and light cherry pie filling instead. It was a delicious glimpse of summer-to-come! -Brenda Paine, North Syracuse, New York

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 14 servings.

Number Of Ingredients 11

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup fat-free vanilla yogurt
6 ounces reduced-fat cream cheese, cubed
1/2 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed and divided
2 prepared angel food cakes (8 ounces each), cut into 1-inch cubes
1 pint fresh blackberries
1 pint fresh raspberries
1 pint fresh blueberries

Steps:

  • Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

Nutrition Facts : Calories 209 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 330mg sodium, Carbohydrate 32g carbohydrate, Fiber 3g fiber), Protein 5g protein.

SUMMER BERRY WAFFLE TRIFLE



Summer Berry Waffle Trifle image

Homemade waffles are layered with whipped cream-cream cheese filling and fresh fruit for a summer trifle that is downright irresistible.

Provided by Heather Baird

Categories     Dessert

Time 1h15m

Yield 10

Number Of Ingredients 13

2 cups Original Bisquick™ mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
1 pint (2 cups) whipping cream, chilled
1 package (8 oz) cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 pint (2 cups) fresh strawberries, sliced
1/2 pint (1 cup) fresh blackberries
1/2 pint (1 cup) fresh raspberries
Powdered sugar for dusting

Steps:

  • Heat waffle maker; grease with vegetable oil. In large bowl, stir together all Waffles ingredients until well blended. To make each waffle, pour amount of batter recommended by waffle maker manufacturer into hot waffle maker; close lid. Bake about 5 minutes or until steaming stops. Carefully remove waffle to plate; set aside to cool.
  • When cool, cut 1 quarter from 1 waffle with large chef's knife; reserve for garnish. Cut remaining waffles into pieces.
  • In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
  • In large bowl, beat cream cheese and 1 1/2 cups powdered sugar with electric mixer on high speed. Add 1 teaspoon vanilla; beat until well blended. Using rubber spatula, fold whipped cream into cream cheese mixture.
  • In bottom of 3 1/2-quart glass trifle bowl, arrange waffle pieces. Top waffle pieces with half of the Filling. Reserve 4 to 6 berries for garnish; pile remaining berries on top of Filling.
  • Pour remaining Filling in center of berries. Top with reserved waffle quarter and berries. Dust with powdered sugar. Refrigerate until serving time. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

SUMMER-BERRY TRIFLE



Summer-Berry Trifle image

This is a tasty treat that best suits hot summer days and is always a hit at parties! You can vary many of the ingredients, trying different berries or flavours of puddings, or even the type of cake on the bottom! Options are endless :-D

Provided by LeeLoo

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 8

1 pint strawberry
1 quart blueberries
1 tablespoon Splenda sugar substitute
1 (30 g) package jello fat-free instant vanilla pudding mix
2 cups skim milk
1 angel food cake
2 tablespoons sherry wine (optional)
1 (170 g) package Dream Whip

Steps:

  • Slice up strawberries, saving a few to garnish. Sprinkle with Splenda and mix with blueberries (save some of these too!), set aside.
  • Prepare pudding as directed with skim milk. Refrigerate.
  • Cut (with a knife) or tear 1/2 of the angel food cake into 1" cubes/pieces and place at the bottom of a large glass bowl.
  • Splash 1 Tbps. sherry onto the cake (less or more, as you desire).
  • Spoon 1/2 of the berry mix on top, spreading evenly.
  • Spoon 1/2 of the pudding on top, spreading evenly.
  • Repeat with remaining cake, sherry, berries and pudding to make another identical layer.
  • Prepare Dream Whip as directed, and use to top the trifle. Decorate with whole or sliced strawberries and blueberries in a simple design.
  • Chill for 30 minutes.
  • Serve in small bowls. Enjoy!

Nutrition Facts : Calories 198.6, Fat 4.6, SaturatedFat 4, Cholesterol 0.6, Sodium 222.1, Carbohydrate 36.4, Fiber 1.4, Sugar 21.9, Protein 4.4

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