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.
For the Fourth of July - this red, white and blueberry dessert is truly patriotic! This trifle makes an impressive, healthish dessert for a crowd. It can be adapted, using almost any berry or soft fruit
- 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.
Use other fruit in season such as peaches, raspberries, and kiwi.
Don't have a trifle bowl? Almost any glass bowl would work or make individual trifles by layering the ingredients in pint-sized mason jars or wine glasses.