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
SPECTACULAR STRAWBERRY TRIFLE
This recipe makes a very impressive looking, scrumptious dessert for a large crowd. I've make it frequently for family reunions, and it has always gotten rave reviews.
Provided by Dee514
Categories Dessert
Time 30m
Yield 6 Quarts, 24-36 serving(s)
Number Of Ingredients 11
Steps:
- You will need a 6 quart trifle bowl or a punch bowl for this.
- Slice 1 pound cake into 3 even layers.
- Generously spread each layer with strawberry jam.
- Arrange layers in the bottom of trifle bowl/punch bowl, cutting the pieces to fit the entire bottom.
- Pour 1/2 cup liqueur over the cake.
- Next, layer 1 pint of halved strawberries over the cake.
- In a bowl, mix vanilla pudding and milk according to package directions.
- Pour 1/3 of the pudding over strawberry layer.
- Spread split lady fingers liberally with strawberry jam.
- Stand the lady fingers around the edge of the bowl, so that 1-2 inches of the lady fingers are above the rim of the bowl.
- Drizzle lady fingers with 1/2 cup of liqueur.
- Repeat the layering procedure two more times, with the remaining pound cakes, strawberry halves, liqueur and vanilla pudding.
- This should fill the bowl to about 1 inch of the top of the lady fingers.
- Cover and refrigerate for about 1 hour.
- Just before serving, whip cream until almost stiff.
- Add powdered sugar and vanilla to cream and whip until stiff.
- Mound whipped cream on top of the trifle, garnish with whole strawberries.
Nutrition Facts : Calories 494.9, Fat 24.6, SaturatedFat 14.9, Cholesterol 145.8, Sodium 384.9, Carbohydrate 64.8, Fiber 1.8, Sugar 33.4, Protein 5.4
MANGO STRAWBERRY TRIFLE
This is a little different from most trifles since it does not use pudding. Instead I use a traditional old English dessert called a Fool to layer with the fruit and cake. You can make this with or without alcohol but I like it with a flavored rum:-). You can vary the fruit pulp you use and of course what type of fresh fruit. Endless variations! The Passive time is the chilling time.
Provided by Aioli_Queen
Categories Dessert
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Wash, hull and slice your strawberries and set aside.
- Using a serrated knife cut the pound cake into 1/2 inch slices and then each slice into thirds. Set aside.
- Pour all the cream in a large bowl and add the juice of 1/2 a lime. Whip either manually or with a mixer until stiff peaks form.
- Using a spatula, about a cup at a time slowly fold in the mango pulp until fully incorporated (the cream will soften but retain body).
- Now, here's hoping you have a large, deep glass dish of some sort! Begin with a layer of poundcake, layer tightly but now so tightly that they're smashed. If you're using alcohol pour about 1/3 to 1/2 a cup of the alcohol over the cake and allow to soak inches
- Then put a layer of strawberries on the cake. Next place the sliced strawberries around the perimeter of the cake and against the glass with the narrow end up.
- Now spoon a generous amount of the Mango Fool over the strawberries. Then a layer of cake, alcohol, strawberries, Fool and so on until you reach the top of your dish.
- At this point I like to decorate with some mint leaves or strawberries on top.
- Chill for about an hour and serve!
Nutrition Facts : Calories 426, Fat 30.7, SaturatedFat 18.6, Cholesterol 171.3, Sodium 184.1, Carbohydrate 37, Fiber 2.7, Sugar 12.3, Protein 4.2
FESTIVE STRAWBERRY TRIFLE
This is a to "die-for" strawberry trifle. It is easy to make, or can be used with frozen berry slices, as well. This is beautiful for all holidays, dinner parties or just to treat yourselves! I found this on Diana's Desserts and have made a few minor changes, not that it needed it, but I can't help myself.
Provided by Manami
Categories Dessert
Time 2h40m
Yield 1 trifle, 10 serving(s)
Number Of Ingredients 14
Steps:
- Arrange a layer of lady fingers or chocolate pound cake cubes in the bottom of a large glass trifle bowl or other glass bowl, and douse with amaretto.
- Whip the cream cheese and sour cream with sugar and add the pudding mixed with milk until you get a smooth mixture.
- Divide mixture into two and cover the lady fingers or chocolate pound cake or regular pound cake, that has had a sprinkling or two of amaretto over and through it, with half the quantity.
- Decorate with strawberry halves and sliced almonds, and cover with whipped cream.
- Repeat the arrangement of the layers, and top with whole strawberries and whipped cream.
- Garnish trifle with chocolate curls.
- Keep trifle refrigerated long enough to allow to chill and for the flavors to marry.
- Enjoy!
Nutrition Facts : Calories 447.9, Fat 24.6, SaturatedFat 13, Cholesterol 120.8, Sodium 241.2, Carbohydrate 51.5, Fiber 2.2, Sugar 36.9, Protein 7.4
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