Quick Peach and Blueberry Trifle
Trifle isn't usually a quick dessert to make, but our delicious version takes only minutes with store-bought pound cake, cream and fresh fruit. Garnish with additional blueberries if you like.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 448 |
| pro | 5 g |
| total fat | 27 g |
| sat. fat | 14 g |
| carb | 45 g |
| fibre | 3 g |
| chol | 92 mg |
| sodium | 190 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 6% |
| vit A | 27% |
| vit C | 27% |
| folate | 11% |
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1-3/4 cups (425 mL) whipping cream
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) grated orange rind
3/4 cup (175 mL) light sour cream
1 frozen pound cake (298 g), thawed
1/3 cup (75 mL) each orange liqueur and orange juice
8 peaches, peeled and sliced
2 cups (500 mL) blueberries
1 orange
Preparation:
In bowl, whip together cream, sugar, vanilla and orange rind; gently fold in sour cream. Cut pound cake into 1-inch (2.5 cm) cubes; toss with orange liqueur and orange juice.
In straight-sided 12-cup (3 L) trifle bowl, arrange one-third of the pound cake; top with one-third each of the peaches and blueberries. Spread with one-third of the cream mixture. Repeat layers twice. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Using canal knife, remove long thin strips of orange rind from orange; decoratively arrange strips on trifle. Reserve orange for another use.
Additional Information
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Tip: Use other in-season fruit, such as raspberries, nectarines or sliced strawberries. Out of season, try thawed frozen peaches and raspberries.
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For more ideas on cooking with Real Cream, click here |
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