Monday, July 2, 2012

Lower-Sugar Berry Trifle




We went to a BBQ over the weekend and since it was so close to Independence Day, I had to make a patriotic-themed dessert. Trifles aren't exactly out-of-the-ordinary desserts, but this trifle is gluten-free and lower-in-sugar than your normal trifle and features a lemon-infused cake made from almond flour and syrupy sweet roasted berries.

It's the perfect make and go recipe. I made it the day before the BBQ and layered it all in this traveling trifle dish. It's a light and refreshing dessert that can truly be served all year round, but is quite spectacular with fresh berries that are so naturally sweet when in season in the summer.


I really love summer and all of its fruitful bounty. Sometimes I wish that we could have fresh and sweet fruit all year round, but then we probably wouldn't savor it as much as we do in the summer. I
 
It's not just berries either. I came downstairs last night and my husband was sitting on the couch with two bowls balancing on his legs eating cherries. He spit a pit out and announced, "I just ate four nectarines. And now I'm eating cherries."

Very Berry Trifle






Makes About 24 1/2-Cup Servings

For the Cake Layer:

3/4 cup honey
Zest of 1 lemon
Juice from 1 lemon
2 tablespoons grapeseed oil
1 teaspoon vanilla extract
4 eggs
1 teaspoon baking powder
2 cups almond flour

For the Berry Layer:

2 pints blueberries, washed
2 pints strawberries, washed and quartered
2 tablespoons sugar

For the Cream Layer:

1/3 cup powdered sugar
8 ounce 1/3-less fat cream cheese, softened
1 cup heavy cream

Directions:

For the Cake Layer:

Preheat the oven to 350 degrees. Spray a 9-inch cake pan with oil. Set aside.

In a large bowl, combine the first six ingredients. Whisk well. Add the baking powder and the almond flour. Mix to combine. Pour into the greased cake pan.


Bake in the oven for 25 - 30 minutes or until the top turns golden and a toothpick inserted comes out clean.


Allow to cool completely.

For the Berry Layer:

Meanwhile, keep the oven at 350 degrees. On a parchment-lined baking sheet, add 1 pint of blueberries and 1 pint of quartered strawberries.


Add the sugar and mix well with your hands on the baking sheet.


Roast for 30 minutes or until the berries are soft and syrupy. Remove from the oven and cool.

For the Cream Layer:

In the bowl of a mixer fitted with a whisk attachment, combine the cream cheese and sugar. With the mixer on low, slowly add the heavy cream. Turn the mixer to medium high and whisk until frothy and light, like a soft whipped cream.

To Assemble:

Add half of the remaining pint of chopped strawberries and half of the pint of blueberries to the roasted berries. Mix well.


Crumble the cake and line the bottom of your bowl with 1/3 of your cake. Dollop and spread 1/3 of the cream cheese mixture. Spoon 1/3 of the berries over the cream cheese mixture. Repeat twice ending with the roasted berries. (If your dish is bigger and lower, only do two layers instead of three. There really is no wrong way to layer a trifle. Just don't add meat to it like Rachel did on Friends.)


Top with the remaining fresh berries.


Cover and refrigerate until serving time!






Nutrition Information Per Serving (1/2 Cup): Calories 206; Total Fat 13g; Total Carb 21g; Fiber 3g; Sugars 17g; Protein 5g

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6 comments:

  1. Do you happen to have nutritional info on this?

    ReplyDelete
  2. Gina, I love this light and fresh berry dessert!! It looks so inviting...wish I had a bowl right now. ;) Thank you for bringing this lovely dish to Fit and Fabulous Fridays!

    ReplyDelete
  3. Can I make it a day ahead? If so, will it get soggy?

    ReplyDelete
    Replies
    1. I made it a day ahead and it was not soggy. Good luck!!

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