Best 3 Blueberry Lemon Trifle Pampered Chef Recipes
**Blueberry Lemon Trifle: A Delightful Fusion of Sweet and Tangy Flavors**
Indulge in the ultimate dessert experience with our tantalizing Blueberry Lemon Trifle. This stunning trifle combines the perfect balance of sweet and tangy flavors, creating a symphony of taste in every bite. Layers of moist lemon cake, creamy lemon pudding, and fresh blueberries are artfully arranged in a trifle bowl, creating a visually appealing masterpiece. Topped with fluffy whipped cream and a sprinkling of lemon zest, this trifle is a true delight for the senses.
Our recipe collection features three variations of this classic dessert, each offering a unique twist on the original. The Classic Blueberry Lemon Trifle follows the traditional recipe, ensuring a timeless taste that will satisfy any sweet tooth. For a more decadent experience, the Blueberry Lemon Trifle with Cream Cheese Filling adds a layer of rich and tangy cream cheese filling, taking this trifle to the next level. And for those who prefer a delightful crunch, the Blueberry Lemon Trifle with Cookie Crumb Crust incorporates a layer of buttery cookie crumbs, creating a delightful textural contrast.
No matter which variation you choose, our Blueberry Lemon Trifle guarantees an explosion of flavor in every spoonful. Its vibrant colors, delightful textures, and irresistible taste make it the perfect centerpiece for any special occasion or a sweet treat to enjoy anytime. Prepare to impress your family and friends with this exquisite dessert that combines the best of both worlds - the sweetness of blueberries and the zesty tang of lemons.
BLUEBERRY LEMON TRIFLE
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven-this trifle doesn't require baking. -Ellen Peden, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.
Nutrition Facts : Calories 230 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON BLUEBERRY TRIFLE
This recipe was adapted from The Pampered Chef. To reduce fat and calories, omit chocolate chips and substitute vanilla/plain non-fat yogurt for the sour cream and angel food cake for the pound cake. Can be made the night before.
Provided by Maureenie
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut pound cake into 1-inch cubes; place in large bowl.
- Zest lemon using short strokes; set aside.
- Juice lemon. Sprinkle lemon juice over pound cake; toss gently.
- In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
- Set aside 12 blueberries and 12 chocolate chips for garnish.
- To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Sprinkle the chocolate chips over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times.
- Top with remaining whipped topping. Garnish with blueberries and remaining chocolate chips.
- Cover with plastic wrap. Chill for at least 30 minutes.
Nutrition Facts : Calories 465.6, Fat 22, SaturatedFat 12.8, Cholesterol 125.8, Sodium 514.8, Carbohydrate 64.1, Fiber 1.2, Sugar 17.6, Protein 6.2
LEMON BLUEBERRY TRIFLE (SUGAR FREE)
This is a recipe from Pampered Chef. You can follow the directions for regular, or substitute sugar free pudding and whipped cream to make a yummy sugar free desert! If making sugar free you can substitute sugar free angel food cake. (My aunt is diabetic and she loved this. I made it with regular angel food cake, because I couldn't find sugar free. She says there isn't too much sugar in regular cake, but watch if your diabetic.)
Provided by cookingsherri
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cut pound cake into cubes and place in large colander. Sprinkle juice from 1 lemon over cake. Toss gently.
- In separate bowl combine milk, sour cream and half of whipped topping, whisk until smooth. Add pudding and whisk until pudding begins to thicken.
- Set 10 blueberries aside for garnish (optional). Place 1/3 of cake in bottom of bowl(glass bowl make a pretty presentation). Top with 1/3 of blueberries. Then top with 1/3 of the pudding mixture and spread evenly. Repeat layers 1-2 more times.
- You can decorate the top with remaining whipped cream and reserved berries if you would like.
Tips:
- Make sure your cake is completely cool before assembling the trifle. Otherwise, the heat from the cake will melt the whipped cream and frosting.
- If you don't have a trifle bowl, you can use a large glass bowl or even a 9x13 inch baking dish.
- For a more elegant look, you can pipe the whipped cream onto the top of the trifle. You can also use a variety of toppings, such as fresh berries, chopped nuts, or grated chocolate.
- This trifle can be made ahead of time and refrigerated for up to 24 hours. Just be sure to cover it tightly with plastic wrap.
Conclusion:
The blueberry lemon trifle is a delicious and refreshing dessert that is perfect for any occasion. With its layers of moist cake, tangy lemon curd, sweet blueberries, and fluffy whipped cream, this trifle is sure to be a hit. It's also a relatively easy dessert to make, so it's perfect for busy cooks. So next time you're looking for a special dessert to serve, give this blueberry lemon trifle a try. You won't be disappointed.
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