Quick Peach and Blueberry Trifle

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: August 2003

Ingredients

  • 1 3/4 cup whipping cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon grated orange rind
  • 3/4 cups light sour cream
  • 1 298g frozen pound cake thawed
  • 1/3 cup orange liqueur
  • 1/3 cup orange juice
  • 8 peaches peeled and sliced
  • 2 cups blueberries
  • 1 orange

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 190 mg
  • Protein 5 g
  • Calories 448.0
  • Total fat 27 g
  • Cholesterol 92 mg
  • Saturated fat 14 g
  • Total carbohydrate 45 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick Peach and Blueberry Trifle

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