INDIVIDUAL BLUEBERRY TRIFLE
If you're celebrating Labor day this next week this is a nice dessert to serve at your barbecue! Lots of us have frozen blueberries this time of year and this would be wonderful to make. Easy and refreshing!
Provided by Carol Junkins
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. In small saucepan, stir together 1/2 cup of the blueberries, 2 tablespoons of the sugar, the cornstarch, and 3/4 cup water. Bring to a boil; cook and stir until sauce is clear and thickened and berries pop, about 5 minutes;cool. Add 1 cup of the blueberries. Meanwhile, in small bowl, combine, yogurt, neufchatel cheese, and remaining 2 tablespoons sugar until smooth; stir in sherry or orange juice.
- 2. To serve in individual 6 to 8 ounce glasses: Spoon about 1/4 cup of the cake cubes into the bottom of each glass; top with heaping tablespoon of the blueberry sauce and about 2 tablespoons of the yogurt mixture; repeat; garnish each glass using remaining 1/2 cup blueberries. Cover and refrigerate for at least 1 hour. Alternatively, to serve Blueberry Trifle in a 1 quart glass bowl by arranging in layer, half of the cake cubes topped with half of the blueberry sauce and yogurt mixture; repeat. Garnish with remaining 1/2 blueberries. Cover and refrigerate for about 2 hours. Yield: 4-6 servings
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 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! ***.
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.
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