Very Berry Trifle And Theyd Never Guess It Was Fat Free Recipes

VERY BERRY TRIFLE

Steps:

• Mix the berries and cherry jam together, and spoon into your trifle bowl. Scatter over the madeira cake and push down a little into the berries.
• Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then dollop all over the trifle. Put the double cream, remaining 2 tbsp sugar and sherry in a bowl and beat until soft peaks form. Cling film both the trifle bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.
• To serve, spoon the sherry cream all over the trifle, then scatter with your favourite decoration.

BERRY TRIFLE

Steps:

• Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
• Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
• In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
• To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

PATRIOTIC BERRY TRIFLE

Steps:

• Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
• Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
• Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
• Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

VERY BERRY TRIFLE

Steps:

• HEAT oven to 350 degrees F. Spray two 8-inch round baking pans with no-stick cooking spray. Mix cake mix, water, vegetable oil, and egg whites in a large bowl on low speed for 1 minute; beat on medium speed 2 minutes more, scraping bowl occasionally (or beat 2 minutes by hand, using a wire whisk.) Pour into prepared pans.
• BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Run knife around inside of pan before removing. Cool completely in wire rack.
• MAKE pudding according to package directions. Cut cooled cakes horizontally in half. Spread each lower half with half of the preserves; replace top. Cut filled cakes into bite-sized pieces; place pieces from one cake randomly into bottom of 14-cup trifle or glass bowl.
• SPRINKLE with half of macaroons. Spread half of pudding over macaroons. Top with half of berries and whipped topping. Repeat layers with remaining cake, macaroons, pudding and whipped topping; garnish with remaining berries and almonds, if desired.

VERY BERRY TRIFLE (AND THEY'D NEVER GUESS IT WAS FAT FREE!)

Steps:

• Ready a deep clear glass bowl (trifle dish if you have one!).
• Cut cake into chunks, approx 1 1/2" cubes (no need for perfection though!).
• Layer 1/2 the cake chunks on bottom half of bowl, spreading out as much as possible.
• Sprinkle 1/2 the strawberries, blueberries and blackberries (set aside one of each berry as garnish if you'd like) over the cake layer. Strategically place a few against the glass for prettier presentation.
• Pour 1/2 pudding over previous layers, trying to cover or 'seal in' the cake and berries.
• Repeat steps 3-5.
• For top layer, spread whipped topping over previous layers.
• Garnish with remaining berries.
• Cover and refrigerate overnight.

CHOCOLATE BERRY TRIFLE

Steps:

• Beat the pudding mix and milk with a whisk for 1-2 minutes till well blended.
• Gently stir in the whipped topping and mix well; set aside.
• Cut the cake into 12 slices and spread 6 slices with the strawberry jam.
• Place the other 6 slices on top of the jam slices so that it is like 6 sandwiches and then cut these into 1/2" cubes.
• Place half the cake cubes in a trifle dish or decorative bowl.
• Cover this layer with 1/2 cup raspberries and 1/2 cup strawberries sliced.
• Slice the banana on top of this layer.
• Top with 1 cup of the pudding mixture.
• Layer again with the cake cubes, 1/2 cup raspberries, 1/2 cup strawberries, and topping (no more banana).
• Garnish with 3-4 pretty strawberries or a few raspberries.
• Refrigerate for several hours.