Easy Berry Trifle Food

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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.

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 FOOD CAKE AND BERRY TRIFLE



Angel Food Cake and Berry Trifle image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 8

5 cups fresh strawberries, hulled and sliced, plus a few whole, for garnish
One 6-ounce container blueberries
One 6-ounce container raspberries
1/4 cup granulated sugar
Juice 1/2 orange
4 cups low-fat 2-percent Greek yogurt
1/4 cup honey
One 17-ounce store-bought angel food cake

Steps:

  • Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.
  • Meanwhile, add the yogurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be more spreadable.
  • Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish. Add a layer of the syrupy berries and then a layer of yogurt, reserving a few spoonfuls of yogurt for the end. Repeat the layers until you have no more remaining ingredients. Finish the top with the few spoonfuls of yogurt in the center and the fresh, whole strawberries.
  • Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight.

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.

BLUEBERRY TRIFLE



Blueberry Trifle image

Fast, easy and a kid pleaser. Can be made the day before and chilled overnight so it's great for dinner parties, too. Very impressive looking if you have a trifle dish or tall glass bowl.

Provided by Momof7

Categories     Dessert

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 (3 ounce) packages instant vanilla pudding
4 cups nonfat milk
1 teaspoon almond flavoring
1 poundcake, cut into 1-inch cubes
16 ounces frozen blueberries
1/2 pint whipping cream
1/4 cup sugar

Steps:

  • Combine pudding mixes and milk according to package directions. Add almond flavoring to mixture.
  • Layer 1/3 of pudding mixture on bottom of trifle dish. Layer 1/3 of pound cake cubes over pudding. Layer 1/3 of blueberries over pound cake.
  • Repeat layering of pudding, cake and blueberries twice.
  • Chill for 3-10 hours.
  • When ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
  • Spread whipped cream on top of trifle and serve.
  • *** Also great with 'Zaar #18601 as the cake base! ***.

VERY BERRY TRIFLE



Very berry trifle image

Layers of mascarpone, custard, cherry conserve, mixed berries, Madeira cake and sherry - who doesn't love a trifle?

Provided by Sarah Cook

Categories     Buffet, Dessert

Time 20m

Number Of Ingredients 9

500g pack frozen mixed berry, we used summer berry mix, defrosted
150g red cherry jam
300-350g madeira cake, cut into roughly 3cm cubes
500ml tub custard
250g tub mascarpone
5 tbsp caster sugar
400ml double cream
3 tbsp sherry
berries, grated chocolate or rose petals, to decorate

Steps:

  • Mix the berries and cherry jam together, and spoon into your trifle bowl. Scatter over the madeira cake and push down a little into the berries.
  • Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining 2 tbsp sugar and sherry in a bowl and beat until soft peaks form. Cling film both the trifle bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.
  • To serve, spoon the sherry cream all over the trifle, then scatter with your favourite decoration.

Nutrition Facts : Calories 708 calories, Fat 48.2 grams fat, SaturatedFat 28.9 grams saturated fat, Carbohydrate 59.7 grams carbohydrates, Sugar 51.1 grams sugar, Fiber 2 grams fiber, Protein 7.1 grams protein, Sodium 0.5 milligram of sodium

EASY CHOCOLATE BERRY TRIFLE



Easy Chocolate Berry Trifle image

Make and share this Easy Chocolate Berry Trifle recipe from Food.com.

Provided by rockinred

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 5

3 cups cold milk
2 (3 1/2 ounce) packages chocolate flavor instant pudding and pie filling mix
8 ounces non-dairy whipped topping, thawed & divided
1 (9 inch) brownies, layer cut into 1 inch cubes (approx. 9 inches, baked)
1 pint raspberries (alternate measurement is 2 cups)

Steps:

  • Pour milk into large bowl & add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup whipped topping.
  • Place half the brownie cubes into a 2 quart serving bowl or trifle dish. Top with half EACH of the pudding mixture, raspberries and remaining whipped topping. Repeat layers.
  • Refrigerate 1 hour or until ready to serve.
  • OPTIONAL: Garnish with raspberries or fresh mint sprigs.

Nutrition Facts : Calories 173.8, Fat 7.5, SaturatedFat 5.6, Cholesterol 8.5, Sodium 266.2, Carbohydrate 24.5, Fiber 2.3, Sugar 13.9, Protein 2.9

SIMPLE BERRY AND VANILLA CREAM TRIFLE



Simple Berry and Vanilla Cream Trifle image

It only takes 30 minutes to create this beautiful and delicious arrangement of fresh berries, butter loaf cake and whipped topping.

Provided by By Arlene Cummings

Categories     Dessert

Time 30m

Yield 12

Number Of Ingredients 8

1 purchased butter loaf cake (11.5 oz), sliced
1 box (6-serving size)vanilla instant pudding and pie filling mix
1 teaspoon vanilla
2 cups whole milk
1/2 cup sour cream
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1 lb fresh strawberries, stems removed, sliced
1 pint (2 cups) fresh blueberries

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.

Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g

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