Very Berry Trifle
- Number of Servings: 24
Ingredients
For the Cake Layer:3/4 cup honeyZest of 1 lemonJuice from 1 lemon2 tablespoons grapeseed oil1 teaspoon vanilla extract4 eggs1 teaspoon baking powder2 cups almond flourFor the Berry Layer:2 pints blueberries, washed2 pints strawberries, washed and quartered2 tablespoons sugarFor the Cream Layer:1/3 cup powdered sugar8 ounce 1/3-less fat cream cheese, softened1 cup heavy cream
Directions:
For the Cake Layer:
Preheat the oven to 350 degrees. Spray a 9-inch cake pan with oil. Set aside.
In a large bowl, combine the first six ingredients. Whisk well. Add the baking powder and the almond flour. Mix to combine. Pour into the greased cake pan.
Bake in the oven for 25 - 30 minutes or until the top turns golden and a toothpick inserted comes out clean. Allow to cool completely.
For the Berry Layer:
Meanwhile, keep the oven at 350 degrees. On a parchment-lined baking sheet, add 1 pint of blueberries and 1 pint of quartered strawberries. Add the sugar and mix well with your hands on the baking sheet.
Roast for 30 minutes or until the berries are soft and syrupy. Remove from the oven and cool.
For the Cream Layer:
In the bowl of a mixer fitted with a whisk attachment, combine the cream cheese and sugar. With the mixer on low, slowly add the heavy cream. Turn the mixer to medium high and whisk until frothy and light, like a soft whipped cream.
To Assemble:
Add half of the remaining pint of chopped strawberries and half of the pint of blueberries to the roasted berries. Mix well.
Crumble the cake and line the bottom of your bowl with 1/3 of your cake. Dollop and spread 1/3 of the cream cheese mixture. Spoon 1/3 of the berries over the cream cheese mixture. Repeat twice ending with the roasted berries. (If your dish is bigger and lower, only do two layers instead of three. There really is no wrong way to layer a trifle.)
Top with the remaining fresh berries. Cover and refrigerate until serving time!
Serving Size: 24 1/2-cup Servings
Number of Servings: 24
Recipe submitted by SparkPeople user ATHOMEWITHGINAC.
For the Cake Layer:
Preheat the oven to 350 degrees. Spray a 9-inch cake pan with oil. Set aside.
In a large bowl, combine the first six ingredients. Whisk well. Add the baking powder and the almond flour. Mix to combine. Pour into the greased cake pan.
Bake in the oven for 25 - 30 minutes or until the top turns golden and a toothpick inserted comes out clean. Allow to cool completely.
For the Berry Layer:
Meanwhile, keep the oven at 350 degrees. On a parchment-lined baking sheet, add 1 pint of blueberries and 1 pint of quartered strawberries. Add the sugar and mix well with your hands on the baking sheet.
Roast for 30 minutes or until the berries are soft and syrupy. Remove from the oven and cool.
For the Cream Layer:
In the bowl of a mixer fitted with a whisk attachment, combine the cream cheese and sugar. With the mixer on low, slowly add the heavy cream. Turn the mixer to medium high and whisk until frothy and light, like a soft whipped cream.
To Assemble:
Add half of the remaining pint of chopped strawberries and half of the pint of blueberries to the roasted berries. Mix well.
Crumble the cake and line the bottom of your bowl with 1/3 of your cake. Dollop and spread 1/3 of the cream cheese mixture. Spoon 1/3 of the berries over the cream cheese mixture. Repeat twice ending with the roasted berries. (If your dish is bigger and lower, only do two layers instead of three. There really is no wrong way to layer a trifle.)
Top with the remaining fresh berries. Cover and refrigerate until serving time!
Serving Size: 24 1/2-cup Servings
Number of Servings: 24
Recipe submitted by SparkPeople user ATHOMEWITHGINAC.
Nutritional Info Amount Per Serving
- Calories: 206.0
- Total Fat: 12.6 g
- Cholesterol: 56.1 mg
- Sodium: 76.3 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 2.6 g
- Protein: 4.6 g
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