Peach Strawberry Trifle Recipes

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SKINNY STRAWBERRY-PEACH TRIFLE



Skinny Strawberry-Peach Trifle image

89% less fat • No sat fat • 40% fewer calories than the original recipe. Get big taste while the fat is reduced in both the creamy pudding and the topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 16

Number Of Ingredients 9

1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups fat-free (skim) milk
2 cups Cool Whip fat-free frozen whipped topping, thawed
1/2 cup peach preserves
1/2 cup amaretto or orange juice
8 cups cubed (1-inch) angel food cake (10 to 12 oz)
3 cups sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, or 2 cups frozen sliced peaches, thawed
1/4 cup sliced almonds, toasted*

Steps:

  • In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
  • Meanwhile, in small bowl, mix preserves and amaretto until blended.
  • In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

PEACH & STRAWBERRY TRIFLE



Peach & Strawberry Trifle image

Make and share this Peach & Strawberry Trifle recipe from Food.com.

Provided by StacL

Categories     Dessert

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (8 ounce) container low-fat vanilla yogurt
1 (3 1/2 ounce) package instant vanilla pudding
2 cups milk
1/2 cup strawberry jam (or preserves)
1 tablespoon sherry wine
8 ounces angel food cake, cubed
2 (8 ounce) cans sliced peaches, drained
1 pint strawberry

Steps:

  • Line a large plate with two paper towes. Spread yogurt over the paper towels and cover with two additional paper towels. Let stand for 5 minutes.
  • Scrape yogurt into a large bowl, add pudding and milk. Whisk until blended (about 2 minutes). Set aside.
  • In a small bowl combine jam and sherry. Set aside.
  • Arrange half of the angel food cake cubes in the bottom of a large trifle bowl.
  • Top with half of the pudding mixture, half of the jam, and half of the peaches and strawberries.
  • Repeat with the remanining cake, pudding, jam and fruit.
  • Garnish with extra fruit or whipped topping.

Nutrition Facts : Calories 288.5, Fat 2.8, SaturatedFat 1.6, Cholesterol 9.2, Sodium 365.6, Carbohydrate 60.4, Fiber 2.1, Sugar 41.8, Protein 5.3

YUMMY PEACH/STRAWBERRY/KIWI TRIFLE



Yummy Peach/Strawberry/Kiwi Trifle image

This is a very light great tasting trifle that is very easy to put together and is a beautiful presentation.

Provided by Queenofcamping

Categories     Dessert

Time 10m

Yield 10 serving(s)

Number Of Ingredients 7

1 angel food cake
1 (12 -15 ounce) can sliced peaches in juice
1 (4 -6 ounce) can mandarin oranges
16 ounces frozen sliced strawberries
1 kiwi
2 (8 ounce) containers whipped topping
semisweet chocolate bar

Steps:

  • In a trifle dish start with the angel food cake and tear or cut into small pieces and put a layer on the bottom.
  • Pour a little peach juice from the peaches over it.
  • Put a layer of peaches starting at the outside and working your way inches.
  • Put a layer of whipped topping.
  • Put another layer of angel food cake.
  • Pour some of the juice off the peaches over that.
  • Put a layer of strawberries again starting at the outer edge.
  • Put a layer of whipped topping.
  • Put a layer of angel food cake.
  • Put a layer of peaches just around the outside at the top of the dish and fill the center with whipped topping.
  • Slice the kiwi and put them on top of the whipped topping just inside the peaches.
  • Put mandarin oranges just inside the kiwi in a circle.
  • Put a strawberry in the center of the mandarin oranges.
  • Grate some chocolate shavings on top.

Nutrition Facts : Calories 345.9, Fat 11, SaturatedFat 6.7, Cholesterol 36.5, Sodium 368.9, Carbohydrate 59.4, Fiber 1.9, Sugar 38.3, Protein 5.8

PEACH AND BERRY TRIFLE



Peach and Berry Trifle image

Provided by Susan Springob

Categories     Dessert     Kid-Friendly     Raspberry     Strawberry     Peach     Summer     Family Reunion     Chill     Potluck     Bon Appétit     South Carolina     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 9

4 peaches, halved, pitted, cut into 1/2-inch pieces or thinly sliced
2 1-pint baskets strawberries, halved or quartered (if large)
2 1/2-pint baskets raspberries
1/4 cup sugar
1 teaspoon vanilla extract
3 cups chilled whipping cream
48 purchased sponge-cake-type ladyfingers
1 cup seedless raspberry jam
Additional whole strawberries (optional)

Steps:

  • Mix first 5 ingredients in large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form.
  • Arrange 16 ladyfingers in 10- to 12-cup glass bowl or trifle dish to cover bottom. Spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipped cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired.
  • Refrigerate trifle at least 2 hours and up to 6 hours before serving.

PEACH TRIFLE



Peach Trifle image

I cut this out of my local newspaper but have yet to make it , i thought it sounded really good and would make a nice summery dessert.

Provided by Rhonda J

Categories     Dessert

Time 45m

Yield 1 trifle type bowl

Number Of Ingredients 14

3 tablespoons flour
1/4 cup sugar
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla
4 peaches, coarsely chopped
2 tablespoons amaretto liqueur
2 tablespoons peach liqueur
4 tablespoons orange juice
8 sponge cake shells
1 cup whipping cream
2 tablespoons sugar
peach slices
toasted almond

Steps:

  • To make the custard: Combine sugar and flour in heavy bottomed saucepan,add milk& beaten egg yolks.
  • Cook, stirring constantly over medium heat until thickened.
  • Remove from heat and stir in the vanilla.
  • Place wax paper directly on surface to prevent a skin forming,cool.
  • To assemble the trifle: Place 1/2 of the sponge cakes in the bottom of a glass serving bowl.
  • Pierce the cakes with a fork.
  • Sprinkle 1/2 combined liqueurs and juice over sponge cake.
  • Cover with 1/2 chopped peaches.
  • Pour 1/2 warm custard over top,making sure some seeps onto cake layer.
  • Repeat layers.
  • Top with whipped cream.
  • Decorate with sliced peaches& almonds.

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