Karensrecipes.comHealthy, fun, & tasty!  
Login to view your Recipe BoxLogin to view your Recipe BoxRegister for news/updates and your very own Recipe BoxYour Recipe BoxNeed help? Click here!
View Recipes Basics Meats Themese Desserts

Search Recipes:
Recipe Categories
  Beverage, Breakfast, Kids, Maindish, Salad, Sauces, Sidedish, Soup
  Beef, Chicken, Pasta, Pork, Seafood, Vegetarian
  Appetizer, Barbeque, Bread, Cake, Cookies, Dessert, Pie
  Christmas, Fondue, Holiday, Mexican, Thanksgiving

MainRecipesAppetizer | Very Berry Almond Trifle

   Very Berry Almond Trifle submitted by Mom Johnson
Fairly quick, easy and healthy!

In a large saucepan, gently stir together the blueberries, raspberries, sugar, water, and cornstarch until the cornstarch is dissolved. Bring to to a boil over medium-high heat. Once boiling, transfer the berries with a slotted spoon to a medium bowl, leaving the liquid in the saucepan. Reduce the heat to medium and cook the liquid for about 1 minute or until thickened, stirring constantly. Remove from heat.

Stir the liquid and almond extract into the reserved berries. Let cool completely, about 30 minutes.

In a large bowl, whisk together the yogurt. Add the powdered sugar and pudding mix, whisking until smooth. Fold in the whipped topping or freshly whipped cream.

In a trifle dish or large bowl, layer 1/3 cake pieces, 1/2 yogurt mixture, and 1/3 berry mixture. Repeat layers. Top with remaining cake and yogurt. Put the remaining berry mixture in an airtight container and refrigerate. Cover and refrigerate the trifle at least 8 hours or up to 24 hours.

Just before serving, top the trifle with the remaining berry mixture. Sprinkle with almonds. I add a few fresh berries for decoration.

Send to a Friend
Printable Version

v 16 oz. frozen, unsweetened blueberries
v 12 oz. frozen, unsweetened raspberries
v 1/2 cup sugar
v 1/4 cup water
v 2 1/2 T. cornstarch
v 1/4 tsp. almond extract
v 2 cups fat-free vanilla yogurt
v 1/3 cup powdered sugar
v 1 box (4-serving size) vanilla instant pudding
v 8 oz. thawed whipped topping/ CoolWhip or freshly whipped cream
v 1 9-inch angel food cake, torn into small pieces
v 1/2 cup sliced, dry roasted almonds
v Fresh blueberries or raspberries, optional

Site Credits :: Legal :: Privacy Notice