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Berry Trifle
Source: Holly Clegg's Trim & Terrific® Home Entertaining the Easy Way

With layers of cake, custard, and berries, enhanced with a hint of orange and combined in a magnificent presentation, this trifle is a winner!

Prep Time: 2 hours
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 131.4
Total Carbs 28.6 g
Dietary Fiber 2.2 g
Sugars 15.5 g
Total Fat 0.8 g
Saturated Fat 0.2 g
Unsaturated Fat 0.2 g
Potassium 82.7 mg
Protein 3.0 g
Sodium 75.3 mg
Dietary Exchanges
, 1/2 Fruits , 1/2 Milk , 1 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients for Custard

0 1/2 cup  sugar
0.3333 cup  cornstarch
3 cup  fat free milk
2 each  raw egg yolks
1 tsp  vanilla extract
For Trifle

10 3/4 oz  Cake, pound, fat free
0 1/4 cup  Jam, black raspberry, seedless
0.3333 cup  orange juice
2 pint  Raspberries, fresh
8 oz  whipped fat-free topping
2 tbsp  sliced almonds
  1. For the custard, in a medium saucepan, stir together the sugar and cornstarch. Gradually add the milk, stirring until smooth. Stir in the beaten egg yolks. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce the heat, boil gently for 2 minutes, and remove from the heat. Transfer to a bowl, stir in the vanilla, and refrigerate until chilled.
  2. Cut the pound cake into 1-inch slices. Arrange half of the slices on bottom of a trifle bowl or a deep glass bowl. Spread the raspberry jam over the slices and drizzle with the orange juice or liqueur. Layer with half the berries, half the chilled custard, and half the whipped topping. Repeat the layers with the remaining ingredients, beginning with the pound cake and ending with the whipped topping. Top with the toasted almonds. Makes 16 Servings.

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