Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Dessert

Easy Berry Lemon Trifle

The Fourth of July hit.

Store-bought pound cake layered with summer berries and whipped cream make for a beautiful, celebratory dessert that you can pull off in record time.

Nature’s Candy

Seasonal berries are more than just sweet toppings: Strawberries are a good source of folate, a B vitamin important for tissue growth and cell function, while blueberries are often considered a superfood for being replete with antioxidants.

Servings
12
Prep Time
25 min
Duration
25 min

Ingredients

  • 1 pint raspberries
  • 1 tbsp orange liqueur (such as Grand Marnier) or fresh orange juice
  • 2 cups whipping cream
  • 2 tbsp organic evaporated cane juice (aka organic sugar)
  • 1 16-oz container Greek lemon yogurt
  • 5½ oz pound cake, cut into 1/4-inch-thick slices
  • 1 pint blueberries, rinsed and patted dry
  • 2 pints strawberries, hulled and sliced

Preparation

1. In a small bowl, mash raspberries and orange liqueur with a fork. Set aside. In a large mixing bowl, whip cream and cane juice until stiff peaks form. Gently fold yogurt into whipped cream. Set aside.

2. Place one layer of cake in the bottom of a 2-quart trifle dish or glass bowl. (NOTE: You will need multiple cake slices to create a layer; break up pieces as needed to fit.) Spoon one-half of raspberry mixture over cake, making sure to spoon around edges closest to the bowl. Sprinkle with one-half of blueberries. Spoon one-half of whipped cream over blueberries.

3. Place remaining cake in bowl over whipped cream mixture. Top with remaining raspberry mixture, one- half of strawberries and remaining one-half of whipped cream.

4. Arrange remaining blueberries in upper-left corner of trifle. Arrange remaining strawberries into horizontal lines to create stripes. Serve immediately or cover and refrigerate for up to 5 hours.

Nutrition Information

  • Serving Size 1/12 of recipe
  • Calories 278
  • Carbohydrate Content 24 g
  • Cholesterol Content 59 mg
  • Fat Content 19 g
  • Fiber Content 3 g
  • Protein Content 6 g
  • Saturated Fat Content 11 g
  • Sodium Content 75 mg
  • Sugar Content 17 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 1 g