RASPBERRY-LEMON TRIFLE
Categories Dairy Fruit Dessert Raspberry Lemon Summer Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 15
Steps:
- For syrup:
- Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.
- For curd:
- Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)
- For fruit and topping:
- Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.
- Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.
- Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.
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
EASY RASPBERRY & GINGER TRIFLE CHEESECAKE
This show-stopping cheesecake makes an impressive ending to any dinner party, buffet or barbecue. Prepare up to a day in advance.
Provided by Sarah Cook
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Put 50ml of the alcohol in a bowl with the cream cheese and beat with an electric whisk until smooth. Add the cream and sugar and beat again until well mixed and softly whipped.
- Using a pastry brush, quickly brush a gingernut biscuit with a little of the remaining alcohol. Stack, brushed-side down, on a cake plate or stand, then repeat to make a large round base of biscuits. Spread over a layer of cream, squish in some raspberries, then repeat with another layer of biscuits, pressing down slightly to stick. Repeat layers, finishing with a fourth layer of cream and raspberries. Cover with an upturned mixing bowl, or very loosely with cling film, then chill until ready to serve. It's good after 2 hrs, but could be made the day before, too. Serve with a sprinkling of crushed gingernut biscuit.
Nutrition Facts : Calories 829 calories, Fat 67 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
BAKED RASPBERRY & LEMON CHEESECAKE
A rich and creamy baked cheesecake that makes a great dinner party dessert
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 2h5m
Number Of Ingredients 10
Steps:
- Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
- In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins to an hour, then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.
Nutrition Facts : Calories 611 calories, Fat 38.8 grams fat, SaturatedFat 23.4 grams saturated fat, Carbohydrate 53.6 grams carbohydrates, Sugar 37.2 grams sugar, Fiber 1.4 grams fiber, Protein 11.3 grams protein, Sodium 1.2 milligram of sodium
RASPBERRY CHEESECAKE TRIFLE
Fresh raspberries add lovely layers of color to this easy-to-assemble dessert. A rich mixture of sweetened cream cheese and whipped cream is a refreshing change from the pudding found in many trifles. -Wendy Block, Abbotsford, British Columbia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Prepare and bake cake according to package directions. Cool; cut into 3/4-in. cubes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. , In a trifle bowl or individual dessert glasses, layer half of cake cubes, 1-1/2 cups raspberries, half of cream cheese mixture and half of chocolate. Repeat layers. , Top with the remaining raspberries. Refrigerate for 4 hours or overnight. Garnish with chocolate if desired.
Nutrition Facts :
RASPBERRY CHEESECAKE TRIFLE
Make and share this Raspberry Cheesecake Trifle recipe from Food.com.
Provided by Rhonda J
Categories Cheesecake
Time 4h30m
Yield 1 trifle dish, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Drain raspberries, save juice, set aside.
- Beat cream cheese& sugar until very smooth.
- Add orange juice or liqueur, fold in whipping cream.
- To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
- In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate.
- Repeat.
- Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
- Refrigerate at least 4 hours or overnight.
- For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
- Then top it all off with remaining grated chocolate.
Nutrition Facts : Calories 535.4, Fat 48.7, SaturatedFat 30.2, Cholesterol 152.8, Sodium 177.8, Carbohydrate 23.5, Fiber 5.3, Sugar 13.3, Protein 7.1
RASPBERRY TRIFLE
Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!
Provided by Bonnie
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h20m
Yield 18
Number Of Ingredients 9
Steps:
- In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
- Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g
RASPBERRY LEMON TRIFLE
This is from Bon Appetit. It uses a frozen pound cake to make it a little easier than their normal recipes. Start to make a day ahead as it needs to chill overnight. Time to make does not include that time!
Provided by Little Suzy Homemak
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- For syrup: Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.
- For curd: Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.).
- For fruit and topping: Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.
- Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight.
- Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.
RASPBERRY LEMON CHEESECAKE TRIFLE
Steps:
- 1. Put jam in small saucepan and cook over low heat until just melted. Meanwhile, beat cream cheese and lemon juice until smooth. Stir in milk. Fold in whipped topping. Set aside. 2. Cut pound cake in 1/4 inch slices. Arrange half of cake slices in bottom of trifle dish. 3. Combine lemonade concentrate and 1/4 cup water in small bowl. Brush half of lemonade mixture over pound cake; let stand 2 minutes. Brush half of jam over pound cake. Spoon half of cream cheese mixture over jam. Arrange half of the berries over top. Repeat layers with remaining ingredients. Cover with plastic wrap; refrigerate 6 hours or overnight.
More about "raspberry lemon cheesecake trifle food"
SKINNY LEMON RASPBERRY CHEESECAKE TRIFLE - MOM …
From momontimeout.com
5/5 (1)Total Time 10 minsCategory DessertCalories 147 per serving
- Whisk lemon pudding mixes and milk together for two minutes. Fold in Cool Whip. Refrigerate for at least 5 minutes.
RASPBERRY LEMON CHEESECAKE TRIFLES - ROSE BAKES
From rosebakes.com
4/5 (1)Total Time 25 minsCategory Dessert
LEMON RASPBERRY TRIFLE RECIPE | LAND O’LAKES
From landolakes.com
LEMON RASPBERRY CHEESECAKE TRIFLE - COURT'S HOUSE
From courtshouse.com
LEMON RASPBERRY TRIFLES - CHRISTINA'S CUCINA
From christinascucina.com
LEMON BERRY TRIFLE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RASPBERRY LEMON CHEESECAKE (CREAMY CLASSIC STYLE)
From umamigirl.com
LEMON AND RASPBERRY CHEESECAKE TRIFLE! - HOUSE OF …
From houseofbellator.com
LEMON CHEESECAKE TRIFLE WITH RASPBERRIES
From stuffedatthegills.ca
LEMON BERRY CHEESECAKE TRIFLES - THE RECIPE REBEL
From thereciperebel.com
LEMON RASPBERRY TRIFLE - MUST LOVE HOME
From mustlovehome.com
RASPBERRY-LEMON CHEESECAKE RECIPE - SOUTHERN LIVING
From southernliving.com
RASPBERRY CHEESECAKE TRIFLE - EASY PEASY MEALS
From eazypeazymealz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love