Outrageous Lemon Berry Trifle Recipes

LEMON BERRY TRIFLE

Lemon Berry Trifle image

If fresh berries are not available, use the quick-frozen varieties, or peaches or nectarines. It's a simple-to-make sweet perfect for summer. But we enjoy it so much, I make it all year. -Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 4-6 servings.

Number Of Ingredients 5

Ingredients

5 cups cubed angel food cake
1 cup lemon yogurt
1 cup whipping topping, divided
3 cups mixed fresh berries
Lemon zest strips, optional

Steps:

Place cake cubes in a 2-qt. serving bowl or individual dishes. Combine yogurt and 3/4 cup whipped topping; spoon over cake. Top with berries. Top with remaining whipped topping and lemon zest strips if desired.

Nutrition Facts : Calories 197 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 299mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 3g fiber), Protein 4g protein.

OUTRAGEOUS LEMON BERRY TRIFLE

Outrageous Lemon Berry Trifle image

I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.

Provided by cookiequeen

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

Ingredients

2 cups heavy whipping cream
2 cups milk
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons lemon juice
2 cups heavy whipping cream
¾ cup confectioners' sugar
1 dash vanilla extract
1 (9 inch) angel food cake, cubed
3 cups sliced fresh strawberries
2 cups fresh blueberries

Steps:

Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g

LEMON CURD TRIFLE WITH FRESH BERRIES

Lemon Curd Trifle with Fresh Berries image

Provided by Tyler Florence

Categories dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Limoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

Steps:

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

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