Blueberry Peach Trifle Recipes

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PEACH & BLUEBERRY TRIFLE

This crowd-pleasing summer trifle recipe can be made the night before. I love that you can be flexible with the ingredients. Add any in-season fruit you like! -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings

Number Of Ingredients 14



Peach & Blueberry Trifle image

Steps:

  • In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour., To assemble, place half of the cake cubes on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.

Nutrition Facts : Calories 265 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 144mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups 2% milk
6 large egg yolks
2 teaspoons grated orange zest
2 teaspoons vanilla extract
1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes
1/4 cup orange liqueur
4 to 6 cups sliced peeled peaches or frozen unsweetened sliced peaches
2 to 4 cups fresh blueberries
1/2 cup sliced almonds, toasted
Sweetened whipped cream
Additional sliced peeled peaches and fresh blueberries

PEACHES AND CREAM TRIFLE WITH BLUEBERRY SAUCE

Provided by Trisha Yearwood

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 11



Peaches and Cream Trifle with Blueberry Sauce image

Steps:

  • For the peaches: Add the blueberries, 2 tablespoons brown sugar and 1 cup water to a medium saucepan and bring to medium heat. Simmer until syrupy, about 10 minutes. Remove from the heat.
  • Meanwhile, punch out circles from the pound cake using a ring mold and reserve.
  • Put the peaches, 1/2 cup brown sugar and 2 tablespoons water in a small saucepan and cook, covered, over medium heat until the peaches are soft and tender, 5 to 10 minutes.
  • For the maple pecans: Preheat the oven to 350 degrees F.
  • Mix the pecans, maple syrup, olive oil and salt in a bowl. Spread on the prepared baking sheet and bake for 15 minutes. Break apart into pieces.
  • For the vanilla whipped cream: Add the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip to soft peaks. Add the granulated sugar and vanilla and whip to stiff peaks.
  • To assemble: In a wide-mouth serving glass or parfait dish that fits the circles of pound cake, layer a pound cake circle, a layer of blueberries, another pound cake circle, a layer of peaches, a large dollop of whipped cream and a sprinkle of nuts. Repeat with the remaining ingredients in 5 more glasses.

1 pint blueberries
1/2 cup plus 2 tablespoons brown sugar
One 16-ounce frozen pound cake, cut in half across the equator
4 peaches, peeled and cubed
1 1/2 cups pecans
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon kosher salt
1 1/2 cups heavy whipping cream
1 teaspoon granulated sugar
1 teaspoon vanilla extract

BLUEBERRY PEACH TRIFLE

I first tried this recipe because it looked so pretty...but I had no idea it would taste so good. It's just delicious, and easy to make. I serve it in a deep glass bowl for Sunday dinner or on special occasions. I've found the custard works quite well in a pie crust, too. I do a lot of cooking, baking, canning and freezing for my husband, Roman, and our two daughters here on our farm. I've enjoyed cooking ever since I was young and helped my mother in her kitchen.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 20 servings.

Number Of Ingredients 8



Blueberry Peach Trifle image

Steps:

  • In a large bowl, combine the condensed milk, water and lemon zest. Whisk in pudding mix. Chill 5 minutes. , Fold in whipped cream. Spoon 2 cups pudding mixture into 4-qt. glass serving bowl; top with half of cake cubes, all the peaches, half of remaining pudding mixture, remaining cake cubes and blueberries. Spread remaining pudding mixture to within 1 in. of edge of bowl. Chill for at least 4 hours.

Nutrition Facts :

1 can (14 ounces) sweetened condensed milk
1-1/2 cups cold water
2 teaspoons grated lemon zest
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
4 cups cubed pound cake (3/4-inch cubes)
2-1/2 cups chopped peeled peaches
2 cups fresh or frozen unsweetened blueberries, thawed

PEACH MELBA TRIFLE

This dream of a dessert tastes extra good on a busy day-you can make it ahead of time! If you don't have fresh peaches handy, subbing three cups of the canned ones works, too. -Christina Moore, Casar, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 7



Peach Melba Trifle image

Steps:

  • In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.

Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 298mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 4g protein.

2 packages (12 ounces each) frozen unsweetened raspberries, thawed
1 tablespoon cornstarch
1-1/2 cups fat-free peach yogurt
1/8 teaspoon almond extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes (about 8 cups)
4 small peaches, peeled and sliced (about 2 cups)

PEACH AND BERRY TRIFLE

Provided by Susan Springob

Categories     Dessert     Kid-Friendly     Raspberry     Strawberry     Peach     Summer     Family Reunion     Chill     Potluck     Bon Appétit     South Carolina     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 9



Peach and Berry Trifle image

Steps:

  • Mix first 5 ingredients in large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form.
  • Arrange 16 ladyfingers in 10- to 12-cup glass bowl or trifle dish to cover bottom. Spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipped cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired.
  • Refrigerate trifle at least 2 hours and up to 6 hours before serving.

4 peaches, halved, pitted, cut into 1/2-inch pieces or thinly sliced
2 1-pint baskets strawberries, halved or quartered (if large)
2 1/2-pint baskets raspberries
1/4 cup sugar
1 teaspoon vanilla extract
3 cups chilled whipping cream
48 purchased sponge-cake-type ladyfingers
1 cup seedless raspberry jam
Additional whole strawberries (optional)

STRAWBERRY PEACH TRIFLE

If you're looking to serve a lighter, more nutritious dessert, you'll appreciate this tasty trifle recipe. You'll want to make it in a clear glass bowl or trifle dish to show off its fabulous colors.-Taste of Home Cooking School

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 7



Strawberry Peach Trifle image

Steps:

  • In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries.

Nutrition Facts :

3 cups cold fat-free milk
2 packages (1 ounce each) instant sugar-free white chocolate pudding mix
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
3 cups sliced fresh strawberries
2 cups fresh or frozen sliced unsweetened peaches
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Additional sliced fresh strawberries

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