BLUEBERRY LEMON TRIFLE
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
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
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
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.
BLUEBERRY TRIFLE
This trifle recipe is from "Taste of the South" magazine. It sounds absolutely fantastic and I can't wait to make it! There are other blueberry trifle recipes on Recipezaar, but none quite like this one. It sounds like the perfect summertime treat. NOTE: the prep time includes 2 hour refrigeration time in step 1.
Provided by Shelby Jo
Categories Dessert
Time 2h55m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine 2 cups sugar, corstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine.
- Cook over medium heat, stirring often until mixture thickens, about 15-20 minutes. Remove from heat.
- Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate at least 2 hours.
- In a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. Add remaining 1 teaspoon vanilla and beat until stiff peaks form.
- In the bottom of a trivle bowl, layer half of the blueberry muffins. Top muffins with 3 cups blueberries. Top blueberries with half of whipped cream. Top whipped cream with two thirds of lemon mixture. Top remaining 3 cups blueberries and remaining blueberry muffins.
- In a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine. Spread over muffin layer.
- Garnish with additional blueberries and a lemon-peel curl if desired.
BLUEBERRY TRIFLE
Fast, easy and a kid pleaser. Can be made the day before and chilled overnight so it's great for dinner parties, too. Very impressive looking if you have a trifle dish or tall glass bowl.
Provided by Momof7
Categories Dessert
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine pudding mixes and milk according to package directions. Add almond flavoring to mixture.
- Layer 1/3 of pudding mixture on bottom of trifle dish. Layer 1/3 of pound cake cubes over pudding. Layer 1/3 of blueberries over pound cake.
- Repeat layering of pudding, cake and blueberries twice.
- Chill for 3-10 hours.
- When ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
- Spread whipped cream on top of trifle and serve.
- *** Also great with 'Zaar #18601 as the cake base! ***.
LEMON BLUEBERRY TRIFLE
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
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
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
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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