Blueberry Lemon Trifle Recipes

BLUEBERRY LEMON TRIFLE

Blueberry Lemon Trifle image

A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven-this trifle doesn't require baking. -Ellen Peden, Houston, Texas

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 6

Ingredients

3 cups fresh blueberries, divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cups lemon yogurt
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Lemon slices and fresh mint

Steps:

Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.

Nutrition Facts : Calories 230 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY LEMON TRIFLE

Blueberry Lemon Trifle image

I love blueberry and lemon together! This is so simple and very pretty. It's a little different than the other recipes posted as it uses lemon pie filling instead of pudding. From Taste of Home. Prep time includes refrigeration.

Provided by carolinajen4

Categories Dessert

Time 2h10m

Yield 12-14 serving(s)

Number Of Ingredients 7

Ingredients

3 cups fresh blueberries, divided
2 (15 3/4 ounce) cans lemon pie filling
2 (8 ounce) cartons lemon yogurt
1 prepared angel food cake, cut into 1-inch cubes
1 (8 ounce) carton frozen whipped topping, thawed (I make my own)
lemon slice (optional)
of fresh mint (optional)

Steps:

Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
In a 3-1/2 quart serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover a refrigerate for at least 2 hours.
Garnish with reserved blueberries, lemon slices and mint leaves.

LEMON BLUEBERRY TRIFLE

Lemon Blueberry Trifle image

Make and share this Lemon Blueberry Trifle recipe from Food.com.

Provided by CalicoCandy

Categories Dessert

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1 purchased angel food cake
1 (8 ounce) container lemon yogurt
1 (6 ounce) package instant lemon pudding
3 cups milk
1 pint fresh blueberries
12 ounces Cool Whip

Steps:

Prepare instant lemon pudding with milk according to package instructions.
Mix well with yogurt.
Tear angel food cake into 1 inch pieces.
In trifle bowl, or other pretty glass bowl, layer cake pieces, pudding, berries, cool whip; repeat.
Finish with cool whip.
Refrigerate for a couple of hours before serving.

LEMON BLUEBERRY TRIFLE

Lemon Blueberry Trifle image

This recipe was adapted from The Pampered Chef. To reduce fat and calories, omit chocolate chips and substitute vanilla/plain non-fat yogurt for the sour cream and angel food cake for the pound cake. Can be made the night before.

Provided by Maureenie

Categories Dessert

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) prepared poundcake
1 lemon
1 1/2 cups milk
1 (8 ounce) container sour cream
1 (8 ounce) container fat-free whipped topping, thawed, divided
2 (3 1/2 ounce) packages instant lemon pudding mix
1 pint fresh blueberries (about 2 cups)
1 cup white chocolate chips

Steps:

Cut pound cake into 1-inch cubes; place in large bowl.
Zest lemon using short strokes; set aside.
Juice lemon. Sprinkle lemon juice over pound cake; toss gently.
In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
Set aside 12 blueberries and 12 chocolate chips for garnish.
To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Sprinkle the chocolate chips over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times.
Top with remaining whipped topping. Garnish with blueberries and remaining chocolate chips.
Cover with plastic wrap. Chill for at least 30 minutes.

Nutrition Facts : Calories 465.6, Fat 22, SaturatedFat 12.8, Cholesterol 125.8, Sodium 514.8, Carbohydrate 64.1, Fiber 1.2, Sugar 17.6, Protein 6.2

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