Berries Cream Trifles Food

BERRIES & CREAM TRIFLES

Steps:

• In a small saucepan, combine cranberries, blueberries, sugar and water; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a small bowl; cool completely. Refrigerate, covered, at least 1 hour or until cold., Place ricotta cheese, cream cheese, confectioners' sugar and vanilla in a small food processor. Process until smooth., In each of eight parfait glasses, layer 1 tablespoon berry sauce, 1/3 cup cake cubes, 2 tablespoons ricotta mixture and 2 tablespoons berry sauce. Repeat cake and cheese layers; top with 1 tablespoon berry sauce. Refrigerate, covered, until serving or up to 2 hours.

BERRY TRIFLE

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.

SIMPLE BERRY AND VANILLA CREAM TRIFLE

Steps:

• In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
• In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
• Cover with plastic wrap; refrigerate until ready to serve.

STRAWBERRIES AND CREAM TRIFLE

Steps:

• Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
• Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.

BERRIES AND CREAM TRIFLE

Steps:

• Thinly slice strawberries and sprinkle with sugar. toss to coat. cover and refrigerate as long as possible (preferably overnight).
• Beat water and sweetened condensed milk with extract until combined.
• Whisk in pudding mix for 2 minutes. Refrigerate until mostly set
• Gently fold whipped cream into pudding mix, 1/3 at a time.
• Cube angel food cake into 1 inch cubes.
• In a trifle bowl layer: 1/2 cake cubes, 1/2 strawberries, 1/2 cream. Repeat topping it off with raspberries.
• Cover and refrigerate 4 hours or overnight.

BERRIES & CREAM TRIFLE

Steps:

• In a large bowl, combine sweetened condensed milk and cold water. Mix well.
• Add pudding mix and beat well.
• Chill 5 or 10 minutes.
• Fold in Cool Whip.
• To layer, put 1/2 the pound cake in the bottom of a glass bowl.
• Top with half of your berries followed by half of the cream. (Remember to leave a few of the best looking berries for garnish.).
• Repeat layering, ending with the cream.
• Garnish with berries.
• My preference is to refrigerate for at least 2 hours before serving.
• I have also changed the layering to end with the berries, also a pretty look although much more casual.
• For lighter fare angel food cake can be used, however it is best to layer angel food immediately before serving. (I chill the cake so everything is cold.).

4TH OF JULY PATRIOTIC BERRY TRIFLE

Steps:

• To make the lemon glaze, whisk together sugar, lemon juice, and water in a saucepan over medium-high heat. Continue stirring over heat until sugar dissolves.
• Once sugar is dissolved, remove from heat and whisk in almond extract; set aside.
• Cut angel food cake into 1-inch thick slices.
• Brush lemon glaze on each side of sliced cake.
• Cut glazed cake into 1-inch cubes; set aside.
• To make the cream cheese filling, beat together cream cheese and sugar with a mixer, on medium speed, until smooth. Add heavy whipping cream and beat until light and fluffy.
• Arrange half the cake on the bottom of a trifle dish.
• Sprinkle on an even layer of blueberries.
• Spread half the cream cheese mixture over the blueberries and top with a layer of strawberries.
• Repeat layers.
• Top with any remaining berries.
• Cover with plastic wrap and refrigerate before serving.

PATRIOTIC BERRY TRIFLE

Steps:

• Prepare the instant pudding first according to package direction by whipping the pudding with the cold milk until soft set. Refrigerate until firmed up, about 1 hour.
• Sprinkle half of the diced angel food cake onto the bottom of a trifle bowl. Set aside a few of the blueberries, strawberries, and raspberries to decorate the top of the cake. Add half of the remaining berries evenly over the cake pieces, then spoon the set pudding on top of the berries.
• Add the last layer of cake and any remaining berries (except those reserved for decoration). Top berries with frozen whipped topping, spreading gently to create a smooth and even surface. Use the reserved berries to decorate the top of your trifle however you'd like!
• Serve immediately, or refrigerate until ready to serve (don't make too far in advance, as the cake will start to break down the longer it sits).