CRANBERRY-WHITE CHOCOLATE TRIFLE
Trifles are a great dessert to make when entertaining because they feed a crowd and often can be prepared in advance. Plus, they are so eye-catching on the table.-Janet Varble, Harrisville, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- For custard, in a large heavy saucepan, mix sugar, cornstarch and salt; stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. 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. Remove from heat; stir in white chocolate and vanilla. Press plastic wrap onto surface of custard; cool to room temperature., In a small bowl, whisk cranberry sauce and raspberry liqueur until smooth., In a 3-qt. trifle or glass bowl, layer half of the cake cubes, half of the cranberry mixture and half of the custard; repeat layers. Refrigerate, covered, at least 2 hours., To serve, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Pipe or spoon over top.
Nutrition Facts : Calories 422 calories, Fat 22g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 157mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
MAKEOVER CRANBERRY TRIFLE
You'd never guess that this showstopper fruit trifle recipe has been lightened up because it boasts all of the original's festive flavor, but only half the fat and way fewer calories! -Sonya Labbe, Santa Monica, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely., Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 316 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 254mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
CANADIAN CRANBERRY TRIFLE
Rich pound cake, hand-whipped custard and tart cranberries give you so much to celebrate. In the summer, I make this showstopping dessert with fresh-picked blueberries and homemade blueberry wine. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, combine cranberries, cranberry sauce, sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until thickened, 10-15 minutes. Add wine and extract. Remove from heat; cool completely., For custard, mix sugar, cornstarch and salt in another large saucepan; gradually whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2-3 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. Stir in coconut extract. Cool 30 minutes. Refrigerate, covered, for 1 hour., To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, place half of the cake cubes; sprinkle with wine if desired. Layer with half of the almonds, cranberry mixture and custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream, additional cranberries and toasted almonds.
Nutrition Facts : Calories 430 calories, Fat 14g fat (6g saturated fat), Cholesterol 152mg cholesterol, Sodium 209mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY TRIFLE
With layers of sweetened cranberries, buttery pound cake, and fluffy whipped cream, this trifle is a truly easy dessert -- merry and dazzling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.
- Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
- Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.
Nutrition Facts : Calories 557 g, Fat 33 g, Fiber 3 g, Protein 6 g
CRANBERRY CHOCOLATE TRIFLE
I have not had the opportunity to make this yet but I needed a place to save the recipe before my hubby cleans up and throws away my magazine.
Provided by HokiesMom
Categories Dessert
Time 5h35m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Make Compote: Combine all ingredients in a heavy saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer until cranberries pop, about 5 minutes. Let cool. (Can be prepared one day ahead; cover and refrigerate).
- Make Pudding: Bring 1 1/2 cups milk, sugar and cocoa to simmer over medium-low heat. Remove from heat. In a bowl, whisk remaining 1/2 c milk with cornstarch, egg yolks, vanilla and salt. Slowly add hot milk to egg mixture, whisking constantly. Return to pan and whisk over medium-high heat until pudding boils. Lower heat and whisk until pudding becomes very thick, about 3 minutes. Remove from heat and add chocolate chips and stir until melted. Pour into a bowl, cover surface with plastic wrap and chill for 4 hours or overnight.
- Make Trifle: Set aside 3/4 c of the compote. Whip cream until stiff peaks form, reserving 1 1/2 cups. Fold remaining cream gently into chocolate pudding. Cover bottom of the trifle bowl with ladyfingers. Add 1/4 c orange juice; spread 1/3 of compote over ladyfingers; cover with 1/3 of pudding. Repeat layering twice more. Spread reserved cream on top. Spoon reserved compote into center of bowl. Garnish with zest and grated chocolate. Chill 1 hour before serving.
Nutrition Facts : Calories 705.1, Fat 36.8, SaturatedFat 21.4, Cholesterol 307.1, Sodium 161.1, Carbohydrate 91.1, Fiber 6.3, Sugar 64.2, Protein 9.7
INDIVIDUAL CRANBERRY TRIFLES
If you don't have enough individual parfaits, you can make this dessert in a trifle bowl. Either way, it's sure to bring you rave reviews. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 14-16 servings.
Number Of Ingredients 10
Steps:
- Prepare, bake and cool angel food cake according to package directions. Cut into 1-in. cubes; set aside. In a large bowl, combine cream cheese, confectioners' sugar, sour cream and vanilla; beat until smooth. Fold in whipped topping. In a bowl, combine the cranberry sauce, sugar and orange zest. , In individual parfait glasses or a 3-qt. trifle bowl, layer half of the cake cubes, cranberry mixture and whipped topping mixture. Repeat layers. Refrigerate until serving. Garnish with cranberries and mint if desired.
Nutrition Facts : Calories 440 calories, Fat 16g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 313mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 1g fiber), Protein 5g protein.
SHANNON'S CHOCOLATE ORANGE CRANBERRY TRIFLE
I came up with this recipe because I love Terry's Chocolate Orange and I love Cranberry Orange muffins. This is one of my best desserts, even though I usually only make it around the holidays. Try it, it is delicious.
Provided by Shannon Holmes
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Grease muffin pan cups.
- Mix wet ingredients the add dry, beating until just combined.
- Fill each tin 3/4 full and bake 30 minutes, or until a toothpick inserted in center of a muffin comes out clean.
- Let muffins cool completely and then slice each into at least 3 slices.
- Set aside.
- Mix together pudding ingredients in a large bowl and set aside.
- BTW, if you can't find the orange pudding mix, use 2 (4 serving size) packages vanilla pudding mix and add the zest of one orange.
- To assemble the trifle, layer half of muffin slices, then half of chocolate orange bits, then half of pudding mixture.
- Repeat with remaining ingredients and top with Cool Whip.
- Refrigerate until serving time.
Nutrition Facts : Calories 326, Fat 14.6, SaturatedFat 9.9, Cholesterol 61.9, Sodium 500, Carbohydrate 44.2, Fiber 1.9, Sugar 27.1, Protein 5.9
CRANBERRY-ORANGE TRIFLE
I make this showstopper for many occasions, slightly changing-or adding-ingredients. I sometimes add toasted coconut between the layers. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop and mixture is thickened, about 15 minutes. Remove from the heat; cool completely., For custard, in a large saucepan, mix the 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 the heat. , In a small bowl, whisk a small amount of hot milk mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until cold, about 1 hour., To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the cranberry mixture, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and orange sections.
Nutrition Facts : Calories 327 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 145mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
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