Quick Peach and Blueberry Trifle
This recipe makes 8 servings
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 |
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.
Ingredients
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 :
Tip: Use other in-season fruit, such as raspberries, nectarines or sliced strawberries. Out of season, try thawed frozen peaches and raspberries.
Source : Canadian Living Magazine: August 2003
- Keywords : Dessert; Refrigerate/Chill; Summer; Blueberries; Cream; Peaches;
Related content
-
Holiday Fruit Salad
Ginger syrup and toasted coconut accent this refreshing fruit combo. Feel free to vary the fruit...
-
Rumpot
This mix of fruit preserved in rum is a fabulous way to enjoy summer fruits right through the...
-
Ice-Cream Sundaes
If ice cream says summer, then homemade ice cream screams delicious – and this one doesn't...
-
Easy Raspberry Trifle Parfaits
Store-bought cake makes this extra-quick and easy, but you can use your tried-and-true recipe....
