Summer Berry Trifle

  • Prep Time 10 min
  • Total Time 30 min
  • Serves 10

Ingredients

  • 3 tbsp custard powder 45 mL
  • 1/4 cup + 1 tbsp sugar, divided 60 mL
  • 2 1/2 cups skim milk 625 mL
  • 3/4 cup fat-free vanilla yogourt 175 mL
  • 1 tsp vanilla extract 5 mL
  • 2 cups hulled and sliced strawberries 500 mL
  • 1/2 angel food cake, cut into 3/4-in (2-cm) cubes
  • 2 tbsp orange-flavoured liqueur (optional) 30 mL
  • 1 cup each raspberries, blueberries and blackberries 250 mL
  • 1/4 cup sliced almonds 60 mL
  • 3/4 cup whipping cream 175 mL

Directions

  • Step 1

    In a medium saucepan, stir together the custard powder and 1/4 cup (60 mL) sugar. Slowly add milk, whisking to prevent lumps. Bring to a boil over medium heat, stirring frequently.

  • Step 2

    Transfer the custard to a heatproof bowl and set it in a larger bowl of ice, stirring occasionally until completely cooled, about 10 min. Mix in the yogourt and vanilla.

  • Step 3

    To assemble the trifle, spread 1/2 cup (125 mL) of the custard in the bottom of a 3 to 4 L glass bowl. Stand some of the sliced strawberries in a ring against the sides of the bowl. Add half of the cake cubes. Drizzle 1 tbsp (15 mL) liqueur, if using, over the cake. Add half the berries and half the remaining custard. Repeat layers. Recipe can be made ahead up to this point. Cover and chill in the refrigerator overnight.

  • Step 4

    To finish, lightly toast almonds in a skillet over medium-low heat until golden. Cool to room temperature. Using an electric mixer, whip the cream to stiff peaks, gradually beating in remaining sugar. Spread the whipped cream on top of the trifle, sprinkle with toasted almonds and serve.

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Nutrition Facts

  • Nutrition Description 1/10 of the recipe
  • Calories 220
  • Fat 8 g
  • Saturated Fat 4.5 g
  • Carbs 32 g
  • Protein 5 g
  • Cholesterol 25 mg
  • Fibre 3 g
  • Sodium 170 mg