Indulge in a patriotic treat with our Red, White, and Blueberry Trifle, a delightful dessert that embodies the spirit of America. This layered trifle is a symphony of flavors and textures, featuring a moist vanilla cake, a creamy and tangy cream cheese filling, and a vibrant blueberry compote. The blueberries, with their deep red and blue hues, add a pop of color and a burst of sweetness that perfectly complement the creamy filling. Served in a trifle bowl or individual glasses, this patriotic dessert is sure to impress your guests at any summer gathering, Memorial Day barbecue, or 4th of July celebration. With its simple yet elegant presentation and delicious flavors, the Red, White, and Blueberry Trifle is a dessert that truly captures the essence of the American spirit.
Also, inside the article, you'll find three additional recipes that are perfect for patriotic celebrations:
* **Red, White, and Blue Parfait:** These individual parfaits are made with layers of vanilla pudding, fresh blueberries, and whipped cream, creating a light and refreshing dessert that is both festive and delicious.
* **Red, White, and Blue Fruit Salad:** This colorful fruit salad combines fresh strawberries, blueberries, and raspberries with a honey-lime dressing, making it a healthy and refreshing treat that is perfect for any summer gathering.
* **Red, White, and Blue Popcorn:** This fun and festive popcorn snack is made with popped popcorn, melted white chocolate, and red and blue sprinkles. It's a sweet and salty treat that is sure to be a hit with kids and adults alike.
RED, WHITE AND BLUEBERRY TRIFLE
Provided by Food Network Kitchen
Categories dessert
Time 8h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Trim and quarter the strawberries and set aside. Combine the blueberries, blackberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt in a medium saucepot. Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens, 15 to 20 minutes. Remove from the heat and cool.
- Place the cream cheese, 1/4 cup cream, the remaining 1/4 cup granulated sugar and the vanilla extract in a large bowl and beat on medium speed until smooth and fluffy. In a second large bowl, whip the remaining cream until stiff peaks form. Fold about one-quarter of the whipped cream into the cream cheese mixture until lightened, and then fold in the remaining whipped cream.
- To assemble the trifle, rip or cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Repeat the layers with the remaining cake, berry sauce, cream and strawberries. Cover with plastic wrap and chill 8 hours or overnight. Before serving either dust with confectioners' sugar or heat the apple jelly in the microwave for 25 seconds to loosen, and then brush over the strawberries.
RED, WHITE, AND BLUEBERRY TRIFLE
This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Number Of Ingredients 7
Steps:
- Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
- With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
- Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
- Cover, and refrigerate until chilled, at least 1 hour and up to overnight.
RED, WHITE AND BLUEBERRY TRIFLE
Steps:
- Directions: Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.
RED, WHITE & BLUEBERRY TRIFLE
Categories Fruit
Number Of Ingredients 8
Steps:
- 1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice. 2. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream). 3. Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center. 4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.
Tips:
- Choose ripe and fresh berries for the best flavor and texture.
- If you don't have fresh berries, you can use frozen berries that have been thawed and drained.
- Use a good quality vanilla pudding mix or make your own homemade vanilla pudding.
- Be careful not to overbeat the whipped cream, or it will become grainy.
- For a more elegant trifle, use a clear glass trifle bowl so that you can see the layers.
- Trifles can be made ahead of time and refrigerated for up to 24 hours before serving.
Conclusion:
Red, White and Blueberry Trifle is a delicious and patriotic dessert that is perfect for any summer gathering. With its layers of blueberries, vanilla pudding, and whipped cream, this trifle is sure to be a hit with everyone. It is easy and quick to make. You can make this trifle recipe even more special by using fresh berries from your own garden or a local farmers market.
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