Posted in Dessert, Fruits

A perfect ending for your weekend entertaining menu…


This dessert is a great ending to your BBQ entertaining.  I have made this so many times in the past and it’s always a big hit.  The parents like it because it includes fruit and kids love it because it has cake, pudding and fruit.  What is there not to love?

Enjoy your Holiday Weekend!

Berry Trifle

Serves 12

Prep time: 30 minutes for assembly

Cook time: 12 minutes

Refrigeration time: 2 hours to overnight

Estimated values per serving:

Calories = 215                                              Fat = 1 gram

Custard Ingredients:

½ cup sugar

¼ cup cornstarch

1/8 teaspoon salt

3 cups skim milk

¾ cup egg substitute

2 teaspoons vanilla extract

Directions:

  1.  Whisk sugar, cornstarch and salt in a large saucepan.
  2. Gradually whisk in milk until smooth, then egg substitute.
  3. Cook over medium heat, whisking gently, until mixture comes to a boil; about 7 – 10 minutes.  Reduce heat to low, whisking constantly for 1 minute longer. 
  4. Remove from heat and add vanilla. 
  5. Pour into bowl and cover with plastic wrap, pressing down on the custard with the plastic wrap to prevent a skin from forming. 
  6. Refrigerate until cold, at least 4 hours or overnight.

Assembly Ingredients:

2 cups strawberries

11/2 cup blueberries

2 tablespoons sugar

2 tablespoons Chambord liquor (optional)

1 recipe of custard (recipe above)

1 baked angel food cake

Extra berries for garnish

Assembly Directions:

  1. In a large bowl, combine strawberries, blueberries, sugar and liquor and marinate at room temperature for at least 1 hour.
  2. In a trifle bowl (or a large clear round bowl), cut the angel food cake in the middle so that you have two pieces the same height (as if you are cutting a cake in half to frost the middle).  Cut a slit in the round cakes.  Place one half of the cake on the bottom of the cake bowl, then fit around the bottom of the bow, cutting out any extra cake.  Use the extra piece of cake and place in the middle to fill the hole at the bottom of the bowl.
  3. Top cake with ½ of the pudding then top with ½ of the berries.
  4. Place the remaining cake on top of the berry layer, add berries on top of the cake layer then the remaining pudding berries.
  5. Garnish with the extra berries.

Tip: Depending on the size of your serving bowl, you may not need to use all of the cake.