LEMON STRAWBERRY TRIFLE
With strawberries, whipped cream, lemon pudding and angel food cake, this trifle is the perfect balance of rich and fruity.
Provided by Almond Breeze
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
- Cut angel food cake into small, bite-sized pieces. Set aside.
- In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
- Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
- Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
- Repeat layers.
- Garnish with fresh strawberries and lemon slices if desired.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 61.5 g, Cholesterol 11.3 mg, Fat 10.9 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 8.6 g, Sodium 526.8 mg, Sugar 19.9 g
ROASTED STRAWBERRY TRIFLES WITH LEMON CREAM
Roasting strawberries intensifies their sweetness when matched with tart, egg-free lemon cream, a gluten-free crumble and fresh herbs.
Provided by Dave Muller
Categories Bon Appétit Dessert Summer Strawberry Lemon Milk/Cream Wheat/Gluten-Free Vegetarian Roast Basil Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Bring cream, 1 cup sugar, and a pinch of kosher salt to a gentle simmer in a medium saucepan over medium heat, stirring to dissolve sugar and salt. Cook 3 minutes. Remove from heat and whisk in lemon juice. Let cool slightly, then transfer to a medium bowl and press a sheet of plastic wrap directly onto surface (this will help prevent a skin from forming). Chill lemon cream until it has set up to a pudding-like consistency, at least 12 hours.
- Preheat oven to 325°F. Combine gluten-free flour, butter, brown sugar, basil, vanilla, and a pinch of kosher salt in a medium bowl. Using your fingers, work mixture until it comes together in small clumps. Scatter crumble on a large parchment-lined baking sheet. Bake until golden brown and slightly firm, 30-35 minutes. Let cool and break into smaller pieces. Mix in granola.
- Increase oven temperature to 425°F. Toss strawberries, smoked salt, and remaining 1/4 cup sugar on a clean rimmed baking sheet to combine. Roast strawberries, tossing once, until they are juicy but still hold their shape, about 5 minutes. Let cool slightly.
- Just before serving, assemble trifles by spooning alternating layers of lemon cream, roasted strawberries, and granola crumble into 8-12-oz. glasses or jars, dividing evenly. Top off with some mint and basil leaves.
- Do Ahead
- Lemon cream can be made 2 days ahead. Keep chilled.
STRAWBERRIES 'N' CREAM TRIFLE
My mother-in-law gave me this recipe, which I lightened up by using less milk, reduced-fat whipped topping and angel food cake instead of pound cake. It's good made with fresh peaches or blueberries, too. -Pamela Gainer of Sand Ridge, West Virginia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes., Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.
Nutrition Facts : Calories 156 calories, Fat 3g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 223mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 3g protein.
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