PEACH AND BERRY TRIFLE
Provided by Susan Springob
Categories Dessert Kid-Friendly Raspberry Strawberry Peach Summer Family Reunion Chill Potluck Bon Appétit South Carolina Small Plates
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients in large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form.
- Arrange 16 ladyfingers in 10- to 12-cup glass bowl or trifle dish to cover bottom. Spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipped cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired.
- Refrigerate trifle at least 2 hours and up to 6 hours before serving.
FRESH PEACH TRIFLE
This dessert is one of my favorites. Although you have to put a little work into it, the results can be described with one word: Yummy!
Provided by Noodlefork
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
- Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 38.3 g, Cholesterol 2.8 mg, Fat 1 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 356 mg, Sugar 13.9 g
RASPBERRY AND PEACH TRIFLE
Make and share this Raspberry and Peach Trifle recipe from Food.com.
Provided by Auntie Jan
Categories Dessert
Time 50m
Yield 10 1/2 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine Eagle Brand and water,add pudding mix and beat well. Chill for about 20 minutes or until thickened and fold in Kool Whip.
- Line bottom and sides of a 12 cup glass bowl with lady fingers.
- Combines the reserved juices from fruit.
- Spoon a third of the juice mixture over lady fingers. Cover with a third of the pudding mixture and top with half of the raspberries and peach slices. Cover with a layer of lady fingers and repeat layering, ending with pudding mixture.
- Chill and garnish with a few raspberries or strawberries.
- Serve and Enjoy.
Nutrition Facts : Calories 275, Fat 7.5, SaturatedFat 5.5, Cholesterol 13.5, Sodium 218.5, Carbohydrate 50, Fiber 2.4, Sugar 47.7, Protein 3.9
PEACH & BLUEBERRY TRIFLE
This crowd-pleasing summer trifle recipe can be made the night before. I love that you can be flexible with the ingredients. Add any in-season fruit you like! -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings
Number Of Ingredients 14
Steps:
- In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour., To assemble, place half of the cake cubes on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.
Nutrition Facts : Calories 265 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 144mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
SUMMER BERRY TRIFLE
Thanks to custard powder, this trifle is rich and quick to make. I made it lighter too with fat-free yogurt and skim milk.
Provided by Chef mariajane
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a medim saucepan, stir together the custard powder and 1/4 cup sugar. Slowly add milk, whisking to prevent lumps. Bring to a boil, until completely cooled, about 10 minutes. Mix in the yogurt and vanilla.
- Transfer the custard to a heatproof bowl and set it in a large bowl of ice, stirring occasionally, until completely cooled, about 10 minutes. Mix in the yogurt and vanilla.
- To assemble the trifle: Spread 1/2 cup of the custard on the bottom of a 3L-4L glass bowl. Stand some of the strawberries in a ring against the sides of the bowl. Add half of the cake cubes.
- Drizzle with 1 tablespoons liqueur, if using, over the cake. Add half the berries and half the remaining custard. Repeat layers.
- Recipe can be made ahead up to this point. Cover and chill in the refrigerator overnight.
- To finish, lightly toast almonds in a skillet over medium-low heat until golden. Cool to room temperature. Using an electric mixer, whip the cream to stiff peaks, gradually beating in remaining sugar. Spread the whipped cream on top of the trifle. Sprinkle with toasted almonds and serve.
Nutrition Facts : Calories 158.2, Fat 8.8, SaturatedFat 4.4, Cholesterol 25.7, Sodium 43.9, Carbohydrate 16.9, Fiber 2.9, Sugar 9.3, Protein 4.2
SUMMERBERRY LADYFINGER TRIFLE
Make and share this Summerberry Ladyfinger Trifle recipe from Food.com.
Provided by boy named Sous
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Make vanilla or lemon pudding; set aside.
- Line bottom of bowl with one layer of ladyfingers.
- Add 1/4 of pudding on top of ladyfingers.
- Add 1/4 of berries.
- Add another layer of ladyfingers.
- Add another layer each of pudding and then berries.
- Repeat until all ingredients are gone.
- Make sure to end with whipped topping; garnish with berries if desired.
Nutrition Facts : Calories 395.1, Fat 21, SaturatedFat 12.1, Cholesterol 133.7, Sodium 326.7, Carbohydrate 46.8, Fiber 1.5, Sugar 29.9, Protein 6.4
SUMMER-BERRY TRIFLE
This is a tasty treat that best suits hot summer days and is always a hit at parties! You can vary many of the ingredients, trying different berries or flavours of puddings, or even the type of cake on the bottom! Options are endless :-D
Provided by LeeLoo
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Slice up strawberries, saving a few to garnish. Sprinkle with Splenda and mix with blueberries (save some of these too!), set aside.
- Prepare pudding as directed with skim milk. Refrigerate.
- Cut (with a knife) or tear 1/2 of the angel food cake into 1" cubes/pieces and place at the bottom of a large glass bowl.
- Splash 1 Tbps. sherry onto the cake (less or more, as you desire).
- Spoon 1/2 of the berry mix on top, spreading evenly.
- Spoon 1/2 of the pudding on top, spreading evenly.
- Repeat with remaining cake, sherry, berries and pudding to make another identical layer.
- Prepare Dream Whip as directed, and use to top the trifle. Decorate with whole or sliced strawberries and blueberries in a simple design.
- Chill for 30 minutes.
- Serve in small bowls. Enjoy!
Nutrition Facts : Calories 198.6, Fat 4.6, SaturatedFat 4, Cholesterol 0.6, Sodium 222.1, Carbohydrate 36.4, Fiber 1.4, Sugar 21.9, Protein 4.4
BLUEBERRY PEACH TRIFLE
I first tried this recipe because it looked so pretty...but I had no idea it would taste so good. It's just delicious, and easy to make. I serve it in a deep glass bowl for Sunday dinner or on special occasions. I've found the custard works quite well in a pie crust, too. I do a lot of cooking, baking, canning and freezing for my husband, Roman, and our two daughters here on our farm. I've enjoyed cooking ever since I was young and helped my mother in her kitchen.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the condensed milk, water and lemon zest. Whisk in pudding mix. Chill 5 minutes. , Fold in whipped cream. Spoon 2 cups pudding mixture into 4-qt. glass serving bowl; top with half of cake cubes, all the peaches, half of remaining pudding mixture, remaining cake cubes and blueberries. Spread remaining pudding mixture to within 1 in. of edge of bowl. Chill for at least 4 hours.
Nutrition Facts :
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PEACH BERRY TRIFLE – MODERN HONEY
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- In a large bowl, whip softened cream cheese for 2-3 minutes. Add heavy whipping cream and beat until soft peaks form, scraping the bowl often. Add powdered sugar and vanilla and mix until thickened.
- Slice peaches. If you would like to sprinkle sugar over peaches berries, place in bowl and sprinkle with 1/4-1/2 cup of sugar.
- Layer angel food cake, vanilla cream filling, and peaches and berries in a trifle bowl. Repeat. Refrigerate until ready to serve.
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- In another large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Beat in the vanilla, then beat in a third of the whipped cream. Using a large rubber spatula, fold in the rest of the whipped cream until well combined.
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