Red, White and Blueberry!
Who needs fireworks when Strawberry-Blueberry Trifle is part of your Fourth of July celebration? This impressive dessert feeds a crowd and can easily be made at the last minute. The only challenge is finding the right bowl to showcase the Strawberry-Blueberry Trifle.
It shows best in a clear glass bowl with straight sides, but I have assembled this recipe in all types of bowls. No suitable bowl? Make mini-trifles by layering the ingredients in wine glasses or canning jars for individual servings.
The British are credited with creating the concept of a trifle. Traditionally, they layer sponge cake, fruit and custard - but this trifle has been updated to for ease and health. My dietitian friend Connie Auran developed this recipe using a prepared angle food cake and yogurt to lighten it up. A version of this recipe was published in Simply Colorado - Nutritious Recipes for Busy People.
- 1 package (3.5 oz.) instant vanilla pudding
- 1 ¾ cup lowfat milk
- 2 6 oz. cartons lowfat lemon flavored yogurt
- 1 angel food cake
- 1 quart fresh strawberries hulled and sliced
- 1 cup blueberries
- ⅓ cup sliced almonds toasted
- Prepare vanilla pudding according to package directions using 1 ¾ cup lowfat milk.
- After pudding has thickened, add yogurt and stir until blended.
- Trim brown crusts from the angel food cake and cut into 1” inch cubes.
- For the best presentation, assemble the trifle in a glass bowl with straight sides so that the layers are visible.
- Place ⅓ of cake in a layer in the bottom of the serving dish. Next, spoon ⅓ of pudding mixture over cubes; then top with ⅓ of the berries. Repeat layers of cake, pudding, and berries 2 more times. Top with toasted sliced almonds.