OUTRAGEOUS LEMON BERRY TRIFLE
I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.
Provided by cookiequeen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
- Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
- Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g
LEMON TRIFLE DESSERT
This Lemon Trifle recipe is sweet, tart, light, and wonderful. Layers of homemade angel food cake, lemon curd, pudding, blueberries, shortbread cookies, and whipped cream result in a stunning presentation, but it's so easy to make!
Provided by Amy
Categories Dessert
Time 2h20m
Number Of Ingredients 9
Steps:
- Make this recipe for homemade angel food cake, or buy it at the store. Let cool completely. Cut into 1-inch cubes.
- Prepare pudding according to package directions.
- Make this homemade lemon curd recipe, or buy a jar at the store.
- In a 5 quart glass trifle bowl, layer in the following order: half of the cake cubes, half of the lemon curd, half of the pudding, half of the crushed shortbread cookies, half of the blueberries, and half of the Cool Whip.
- Repeat layers in the same order.
- Cover and refrigerate for a couple hours (or overnight.)
- Top with lemon zest and a couple mint leaves, if desired.
- Scoop and serve!
Nutrition Facts : Calories 271 kcal, Carbohydrate 45 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 294 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
LEMON CURD TRIFLE WITH FRESH BERRIES
Steps:
- To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
- To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
LEMON POUND CAKE FRUIT TRIFLE
This incredible Lemon Pound Cake Fruit Trifle recipe includes lemon pound cake, fresh berries, a lemon pudding mixture, and whipped cream. Ready in no time, this is a flavor packed dessert option everyone will enjoy!
Provided by The Cookin' Chicks
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together condensed milk, regular milk, and pudding for about 2 minutes.
- Fold in sour cream. Set aside.
- In a small bowl, mix the blueberries and raspberries with the lemon juice.
- In a trifle bowl, place 1/2 the cut-up pound cake on bottom.
- Put 1/2 the fresh fruit on top of cake, followed by 1/2 the lemon custard.
- Continue pattern one more time, ending with the custard.
- Spread a layer of whipped topping on top of custard layer and if you have extra fruit, create a fun pattern on top!! Serve!!
Nutrition Facts : Calories 269 kcal, Carbohydrate 45 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 159 mg, Fiber 2 g, Sugar 28 g, UnsaturatedFat 3 g, ServingSize 1 serving
BERRY TRIFLE
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
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.
LEMON-SCENTED MASCARPONE TRIFLE
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool.
- In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest. Using an electric mixer, whip on medium speed until the mixture is light and fluffy.
- To build the trifle, line the bottom of a trifle bowl with a layer pound cake. Brush the pound cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves.
FRUIT AND POUND CAKE TRIFLE
This is a great dessert for a crowd. Make it a day ahead and add the whipped topping just before serving. Assemble and serve in a large, clear glass trifle bowl.
Provided by ColSanders
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Defrost the strawberries, reserving juice. Drain orange segments, reserving juice/syrup. Drain dark cherries, reserving juice.
- In a large, glass trifle bowl begin assembly by placing a layer of pound cake slices in the bottom of the bowl. Drizzle some of the reserved juices on each slice of cake. spoon 1/2 can of pudding over cake slices. Spoon one of the fruits over the pudding.
- Continue making additional layers with the remaining cake (drizzled with juice), pudding, and fruit. Arrange the fruit around the sides of the bowl (for the layer) to make it pretty.
- Refrigerate 8 hours or more.
- Top with whipped topping before serving. Serve by scooping into individual serving bowls with a large spoon.
Nutrition Facts : Calories 155.4, Fat 4.2, SaturatedFat 3.1, Cholesterol 6.1, Sodium 167.5, Carbohydrate 28.6, Fiber 1.4, Sugar 18, Protein 2.2
FIVE-MINUTE TRIFLE
Frozen pound cake, pudding mix and whipped topping make this trifle easy to assemble...and true to its name. Any type of cake can be used. Then add your favorite berries or fruit and any flavor of pudding. Chocolate cake, canned cherry filling and chocolate pudding make it a Black Forest variation that's delicious.-Julia Trachsel, Victoria, British Columbia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut the cake into 1-in. cubes; place in a 2-qt. glass bowl. Top with raspberries and pudding. Cover and refrigerate until serving. Garnish with whipped topping and additional raspberries.
Nutrition Facts :
LEMON-RASPBERRY TRIFLE
This lemon-raspberry trifle is a great summer dessert to share at gatherings.
Provided by Suzie
Categories Trifles
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.
- Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
- Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
- In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 48.3 g, Cholesterol 59.2 mg, Fat 10 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.8 g, Sodium 198.3 mg, Sugar 34.8 g
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- In a small saucepan over medium-high heat the granulated sugar and lemon juice together. Stir until the sugar is completely dissolved then set aside to cool.
- In the bowl of a stand mixer whip together the Dream Whip [The box contains 2 envelopes use both] and 2 cups of cold whole milk. Whip for 5 minutes or until soft peaks form.
- Add both packages of lemon pudding and the remaining 1 cup of whole milk. Whip for 2-3 minutes until thickened.
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