STRAWBERRY YOGURT TRIFLE
This dessert is a favorite in my family. Since it requires only five ingredients, it's a breeze to put together. You can even assemble it a few hours ahead of time. -Nella Parker, Hersey, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-5 servings.
Number Of Ingredients 5
Steps:
- Place cake cubes in a 2-qt. bowl. Combine the yogurt and 3/4 cup whipped topping; spoon over the cake. Top with the strawberries and remaining whipped topping. Sprinkle with coconut.
Nutrition Facts : Calories 230 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 367mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
ANGEL BERRY TRIFLE
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
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.
STRAWBERRY TRIFLE
I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. -Norma Steiner, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376 calories, Fat 23g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY TRIFLE
Make and share this Strawberry Trifle recipe from Food.com.
Provided by Natasha Feldman
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Add the yogurt, 1 cup chopped strawberries, honey, vanilla and sea salt to a food processor. Blend until smooth.
- To a 12-ounce glass add a quarter of the cookie crumbles. Top with 1/4 cup chopped strawberries and then a 1/2 cup of the yogurt mixture. Top with almost another quarter of the cookies, leaving a few crumbles behind for garnish, followed by another 1/4 cup chopped strawberries and another 1/2 cup yogurt. Garnish with remaining cookie crumbles, chocolate shavings and flakey sea salt. Repeat with the second glass. Serve immediately.
- Nutrition Info Per Serving.
- Calories: 1167.
- Total Fat: 61 grams.
- Saturated Fat: 20 grams.
- Total Carbohydrate: 137 grams.
- Sugars: 99 grams.
- Protein: 28 grams.
- Sodium: 532 milligrams.
- Cholesterol: 71 milligrams.
- Fiber: 6 grams.
Nutrition Facts : Calories 116, Fat 0.4, Sodium 293.1, Carbohydrate 28.6, Fiber 2.9, Sugar 24.6, Protein 1
STRAWBERRY TRIFLE WITH YOGURT :)
I made this up one day when I needed to make a dessert to some friends' house, I wanted something light and tasty :)
Provided by De lumpy chef quotM
Categories Dessert
Time 5m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Layer ingredients into trifle dish.
Nutrition Facts : Calories 174, Fat 8.2, SaturatedFat 6.7, Cholesterol 3.4, Sodium 44.7, Carbohydrate 22.9, Fiber 1.5, Sugar 10.1, Protein 3.6
STRAWBERRY YOGURT TRIFLE
I have not tried this trifle. I'm posting this recipe for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2006.
Provided by internetnut
Categories Dessert
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Place cakes cubes in a 2-quart bowl.
- Combine the yogurt and 3/4 cup whipped topping; spoon over the cake.
- Top with strawberries and remaining whipped topping.
- Sprinkle with coconut.
Nutrition Facts : Calories 113.5, Fat 5.9, SaturatedFat 3.6, Cholesterol 18.8, Sodium 49.9, Carbohydrate 13.4, Fiber 2.2, Sugar 9.4, Protein 3.2
STRAWBERRY SHORTCAKE TRIFLE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h45m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and spray with baking spray.
- Sift together the flour, cornstarch, baking soda and salt in a bowl.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
- Pour into the prepared baking sheet and bake until the cake is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Set aside and allow to cool completely.
- For the strawberries in sauce: Put the granulated sugar, cornstarch, gelatin and 1 1/2 cups water in a saucepan. Stir together and bring to a boil. Cook until starting to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Set aside in the fridge and allow the mixture to thicken, stirring occasionally, 10 to 15 minutes.
- For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the yogurt, cream, granulated sugar and brown sugar on high until smooth and silky.
- Once the cake is cool, flip out onto a cutting board and remove the parchment. Cut the cake into 1.5-inch cubes.
- To assemble the trifle, place half of the cake pieces into the bottom of a trifle dish or large glass bowl. Top with half of the strawberries in sauce, then half of the sweet yogurt cream. Repeat the layers of cake, strawberries in sauce and cream. Garnish with fresh halved strawberries and mint leaves. Cover and place in the refrigerator to chill for at least 2 hours.
STRAWBERRY TRIFLE
This trifle is much lighter than traditional trifles but equally as good. It uses yoghurt and fresh fruits providing a much healthier version. You can substitute the cream topping for a low fat version. The frozen ready whipped cream works quite well with this recipe too.
Provided by Charishma_Ramchanda
Categories Dessert
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the cake vertically into halves.
- Slice the cake into fingers.
- Prepare topping mix as per instructions on the packet but using skimmed milk, or if using fresh cream, whip until stiff.
- Layer half the cake pieces, yoghurt, whipped topping, strawberries and kiwi in a 2 quart serving bowl.
- Repeat layers and sprinkle with almonds.
- Garnish with whole strawberries, if desired.
- Refrigerate for atleast 2 hours.
- For an alternative taste, grate the rind of an orange and a lemon and sprinkle over the sponge.
- Use orange flavoured yoghurt and top with tinned mandarines instead of strawberries.
Nutrition Facts : Calories 325.7, Fat 4.9, SaturatedFat 0.9, Cholesterol 80.4, Sodium 213, Carbohydrate 64.7, Fiber 3.6, Sugar 39.6, Protein 8
STRAWBERRY YOGURT TRIFLE
Steps:
- Place cake cubes in a 2-qt. bowl.
- Combine the yogurt and 3/4 cup whipped topping; spoon over the cake.
- Top with the strawberries and remaining whipped topping. Sprinkle with coconut.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STRAWBERRY LEMON TRIFLE
This refreshingly fruity dessert is one of our favorites. It looks so beautiful layered in a glass bowl that people will think you fussed. The secret is starting with a purchased angel food cake. -Lynn Marie Frucci, Pullman, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended. , Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. Garnish with whipped topping and additional strawberries, if desired. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 279mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
STRAWBERRY CREAM TRIFLE
This recipe is from Pampered Chef. It is sooo good! And so easy to throw together! You can use vanilla or white chocolate pudding and pie filling instead of the cheesecake flavoring.
Provided by Marz7215
Categories Dessert
Time 40m
Yield 1 trifle, 12 serving(s)
Number Of Ingredients 8
Steps:
- Coarsely chop almonds. Cut pound cake into 1 inch cubes; set aside.
- Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In a small bowl combine fresh and frozen strawberries, mix well.
- Juice lemon to measure 2 tablespoons. Place in a large bowl and whisk in yogurt and pudding mix until smooth. Put half of the cool whip container in bowl and fold mixture inches Reserve the other half of the cool whip.
- To assemble trifle: place one third of the pound cake into bottom of a trifle bowl. Top pound cake with one-third of strawberry mixture. Top with half the yogurt mixture, spreading evenly. Sprinkle with one third of toasted almonds. Repeat layers one more time. Top with remaining pound cake cubes and remaining strawberries.
- To garnish, spread reserved cool whip topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over cool whip. You can then sprinkle with powdered sugar and create a strawberry "fan" with reserved strawberry. To do this just use an egg slicer and place strawberry, stem down in the slicer. Slice most of the way down through the wires. Remove the strawberry from the wires and gently fan out the slices.
Nutrition Facts : Calories 295.3, Fat 12.4, SaturatedFat 6, Cholesterol 18.2, Sodium 145.9, Carbohydrate 43.6, Fiber 2.8, Sugar 15.9, Protein 5.8
STRAWBERRY ANGEL-FOOD TRIFLE
Provided by Karen Bussen
Categories Dessert Fourth of July Kid-Friendly Quick & Easy Yogurt Backyard BBQ Strawberry Summer Healthy Potluck Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 4
Steps:
- Place the strawberries and sugar in a saucepan. Heat gently until the strawberries are soft and the sugar has dissolved. Allow the juices to reduce slightly, until they have the consistency of a thin syrup. Let cool.
- Tear fist-sized pieces from the angel-food cake and use them to line the bottom of a large, clear bowl or trifle dish. Cover with a layer of Greek yogurt and a layer of strawberries in syrup, filling in any holes in the previous layer. Add another layer of cake and continue building until all the ingredients have been used, ending with a few spoonfuls of yogurt and strawberries as a garnish.
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