Raspberry French Vanilla Bean Trifle AE French Vanilla Bean yogurt makes a great swap for the traditional custard used to make any trifle and pairs perfectly with the raspberries and light cake. We love this simple and decadent dessert and we think you will too! Makes 8-12 servings Ingredients: 1 9-inch purchased angel food cake, 2 cups raspberries, fresh or frozen, ¾ cup high-quality seedless raspberry preserves, 4 tablespoons AE Orange Juice, 6 6-ounce cartons AE French Vanilla Bean Lowfat Yogurt, 2 cups AE Heavy Whipping Cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract, 2 ounces toasted sliced almonds for garnish. Instructions: Slice the cake into thick slices, then cut the slices in half on the diagonal into triangles; set the cake aside. In a bowl, fold together the raspberries and preserves until well coated (try not to smash the berries too much). To assemble the trifle, arrange some of the cake triangles in a single layer on the bottom of a 4- to 6-quart glass trifle dish or large serving bowl. Drizzle the slices with 2 tablespoons of the orange juice, then spoon half the berry mixture on top of the cake. Smooth the berries to cover the cake completely. Top the berries with 3 cartons of yogurt and smooth the yogurt to cover the berries. Arrange more cake on top of the berries (you may not use all the slices), drizzle with the remaining orange juice, then top with the rest of the berry mixture and yogurt. Cover the trifle with plastic and refrigerate for several hours or overnight. Before serving, whip the cream with the powdered sugar and vanilla. Spread the whipped cream on top of the trifle, then garnish with more raspberries and sliced almonds.

Raspberry and Cream Trifle

Print recipe as: 3x5 | 4x6 | 8.5x11
AE yogurt makes a great swap for the traditional custard used to make any trifle and pairs perfectly with the raspberries and light cake. We love this simple and decadent dessert and we think you will too!


Ingredients

 


Directions

Slice the cake into thick slices, then cut the slices in half on the diagonal into triangles; set the cake aside. In a bowl, fold together the raspberries and preserves until well coated (try not to smash the berries too much).

To assemble the trifle, arrange some of the cake triangles in a single layer on the bottom of a 4- to 6-quart glass trifle dish or large serving bowl. Drizzle the slices with 2 tablespoons of the orange juice, then spoon half the berry mixture on top of the cake. Smooth the berries to cover the cake completely. Top the berries with 3 cartons of yogurt and smooth the yogurt to cover the berries. Arrange more cake on top of the berries (you may not use all the slices), drizzle with the remaining orange juice, then top with the rest of the berry mixture and yogurt. Cover the trifle with plastic and refrigerate for several hours or overnight.

Before serving, whip the cream with the powdered sugar and vanilla. Spread the whipped cream on top of the trifle, then garnish with more raspberries and sliced almonds.

Makes 8-12 servings


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