patriotic berry trifle
(1 rating)
I was looking for something that would incorporate fresh fruit with the red, white and blue of Memorial Day or the Fourth of July, and this one from Sunny Anderson is a winner!
(1 rating)
yield
8 -10
prep time
45 Min
method
No-Cook or Other
Ingredients For patriotic berry trifle
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1/4 + 2/3 csugar
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1/4 cfresh lemon juice
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1/4 tspalmond extract
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1premade angel food cake, cut into 1-inch slices
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1 lbcream cheese, at room temperature
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2 cheavy cream, at room temperature
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2 ptblueberries, fresh
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2 ptstrawberries, hulled and sliced
How To Make patriotic berry trifle
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1Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
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2Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
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3Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
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4Note: I used frozen blueberries for the inside of the trifle, as they are not as tart as the 'fresh' ones I can get in Oklahoma. I did use 'fresh' ones for the top, though.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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