Carnation Lemonlime Trifle Recipes

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FRESH LIME TRIFLE



Fresh Lime Trifle image

This sounds really good -- I haven't made it yet, but the steps are quick and easy. We love key lime pie, and a lime trifle sounds like the next best thing. From a recipe card courtesy of my neighborhood Publix grocery store. Enjoy! Being diabetic, I would also try this with Splenda (instead of sugar), just to see how it turns out. NOTE: Cook/prep time DOES NOT include 2 hour chill time!

Provided by kitty.rock

Categories     Dessert

Time 33m

Yield 12 , 12 serving(s)

Number Of Ingredients 7

1/3 cup butter (79ml)
1 cup sugar (237 ml)
2/3 cup fresh lime juice (158 ml)
5 egg yolks, beaten
2 tablespoons lime zest (from about 4 limes, 10 ml)
1 (10 ounce) container thawed whipped topping (low-fat or fat free - 296ml)
1 (15 ounce) angel food cake, torn into bite-size pieces (420 g)

Steps:

  • Melt butter in medium saucepan. Blend in sugar. Stir in lime juice and 1/4 cup (59 ml) water. Whisk in egg yolks. Cook and stir over medium-low heat about 18 minutes or until thickened. Remove from heat; cool slightly. Stir in lime peel. Cool completely.
  • Place whipped topping in medium bowl. Gently fold in lime mixture.
  • Layer one-third of the cake pieces in a trifle dish or clear serving bowl. Top with one-third lime mixture. Repeat layers twice.
  • Chill at least 2 hours before serving.

Nutrition Facts : Calories 288.9, Fat 12.5, SaturatedFat 7.3, Cholesterol 101.7, Sodium 262.1, Carbohydrate 42, Fiber 0.1, Sugar 29.7, Protein 4.1

LEMON TRIFLE



Lemon Trifle image

I created this trifle when I had a ton of lemons left over from a party. I made my own lemon curd and then layered it with cream and ladyfingers soaked in homemade syrup - delicious. If you want to save time you can use store-bought lemon curd. You could also add a layer of fresh berries if you like.

Provided by Toi

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h10m

Yield 8

Number Of Ingredients 12

1 cup white sugar
1 cup water
1 lemon, juiced
1 cup white sugar
1 cup lemon juice
2 teaspoons lemon zest
4 large eggs
3 egg yolks
11 tablespoons unsalted butter, cubed
1 ¾ cups heavy whipping cream
4 teaspoons vanilla sugar
15 ladyfinger cookies, or more as needed

Steps:

  • Combine sugar and water in a saucepan over medium heat and bring to a boil. Stir to dissolve sugar and remove from heat. Allow syrup to cool completely. Stir in juice of 1 lemon.
  • Meanwhile, combine sugar, lemon juice, and lemon zest in the top of a double boiler over simmering water. Stir together until well combined. Add eggs and egg yolks. Cook and stir over simmering water until lemon curd thickens, 15 to 20 minutes. Remove from heat and beat in butter, 1 cube at a time. Allow to cool for 10 to 20 minutes.
  • Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
  • Spread 1 layer of lemon curd on the bottom of a glass dish. Dip ladyfingers in the syrup and arrange snugly in a single layer on top. Spread another layer of lemon curd on top. Spread 1 layer of whipped cream on top of the lemon curd.
  • Continue layering soaked ladyfingers, whipped cream, and lemon curd until all ingredients are used up. Finish with a layer of lemon curd. Garnish with remaining whipped cream. Refrigerate at least 3 hours.

Nutrition Facts : Calories 781.4 calories, Carbohydrate 89.9 g, Cholesterol 400.6 mg, Fat 44.1 g, Fiber 1.4 g, Protein 11.3 g, SaturatedFat 25.2 g, Sodium 139.7 mg, Sugar 51 g

CARNATION LEMON/LIME TRIFLE



Carnation Lemon/Lime Trifle image

Try this festive lemon lime trifle that takes almost no time to make! Prepare the lemon/lime filling, then layer it with frozen berries and cake. The dessert is stunning - in a large dish or in small beverage glasses for individual servings. Simply delicious!!

Provided by Chef mariajane

Categories     Dessert

Time 15m

Yield 12-14 serving(s)

Number Of Ingredients 17

1 (15 ml) package powdered unflavored gelatin
1/4 cup cold water
1/4 cup hot water
1/2 cup lemon juice
1/2 cup lime juice
1 1/2 cups sugar
4 eggs
1 tablespoon lemon zest
1 tablespoon lime zest
1 (370 ml) can evaporated milk (Carnation)
1/2 cup white chocolate, chopped
1 (450 g) package angel food cake mix (Robin Hood)
3 cups frozen raspberries (Europe's best select)
1/2 cup oats (Robin Hood)
1/3 cup pecans, finely chopped
2 tablespoons brown sugar
3 tablespoons butter, melted

Steps:

  • LEMON/LIME FILLING:.
  • Combine gelatin and cold water in a small bowl or measuring cup. Add hot water. Stir to combine. Reserve.
  • Whisk together juice, sugar, eggs and zest in a medium saucepan. Cook over medium heat, whisking constantly, until curd is bubbling and has thickened, about 10-15 minutes. Stir in evaporated milk, chocolate and gelatin. Combine well. Remove from heat. Pour into bowl, cover with plastic wrap and refrigerate until chilled, about 4 hours, or up to 5 days.
  • TRIFLE:.
  • Prepare angel food cake mix according to package directions. Cool. Tear cake into bite-size pieces and set aside.
  • Assembly: Place 1/3 of cake pieces in bottom of 10 -12 cup trifle bowl. Spread with 1/3 lemon/lime filling. Cover with 1 cup frozen berries. Repeat layers two or three times, depending on the bowl shape. Cover with plastic wrap; refrigerate for at least 2 hours or for up to 8 hours. For individual servings, assemble as above, in small drinking glasses.
  • KEY LIME CRUNCH:.
  • Preheat oven to 350°F Line a baking sheet with parchment paper.
  • Combine ingredients in a bowl. Spread on prepared baking sheet. Bake 5-7 minutes. Remove from oven. Cool and break into pieces.
  • Place about 1 tablespoons on bottom of small glass, or bowl. Top with 1/4 cup filling. Repeat 2-3 times depending on size and shape of glass, or use it as a layer on top of the trifle.
  • TIPS: Use this filling as a filling with your favorite cake or cream puffs.
  • Serve as a topping on meringues.

Nutrition Facts : Calories 495.3, Fat 12.2, SaturatedFat 5.5, Cholesterol 88.7, Sodium 364.7, Carbohydrate 89.7, Fiber 4, Sugar 62.2, Protein 10.5

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