Fresh Fruit Trifle

Posted on March 24, 2010 by kitchenbelle

 

The birthdays of my mother and my brother are within just a few days of each other.  The members of my family don’t love sweets as much as I do, and when I bake a cake for them I tend to eat the biggest piece of all! Last year I made this orange coconut cake for my mom’s birthday. But this year, rather than make two frosting-laden cakes (one for my brother and one for my mother) I decided to do something a little lighter and fresher.  A birthday trifle seemed like a perfect option. It is light because it is made with fluffy angel food cake and it incorporates all fresh fruit.  Additionally, it isn’t wrapped in a thick layer of sugary frosting. 

This trifle was so creamy and delicious!

Notes/Thoughts:

  • Everyone agreed that the cinnamon really added the flavor that pulled the entire dish together.
  • Feel free to “make it yours” by adding fruit you like and omitting those you don’t.
  • Trifles are just so pretty to look at! Best of all they don’t really require much skill.  You can’t really do anything “wrong” because in the end everything mixes together!  
  • For the pudding I used this recipe, the filling for Boston Cream Pie, and I was very happy with it.  It is very fresh and creamy.  I find boxed puddings to be a little sweet, but by all means, you could definitely substitute store-bought pudding here.
  • I purchased a round angel food cake from the bakery of my grocery store for $4.99 and I was very happy with it.  However, you could absolutely make your own angel food cake and use it in this recipe.

Fresh Fruit Trifle:

Fruit

  • approximately 1 pint of fresh blueberries, rinsed and drained
  • approximately 1 pint of fresh strawberries, rinsed, drained, hulled and sliced (save one whole berry for garnish)
  • 2-3 fresh peaches, peeled, cored and diced
  • 2-3 tablespoons of brown sugar
  • 1 teaspoon of ground cinnamon

Pudding

  • 1 tablespoon butter
  • 2 cups milk
  • 2 cups light cream
  • 1/2 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 6 eggs
  • 1 tablespoon vanilla extract

    • Garnish and Assembly

    • one store bought angel food cake (or you can bake your own)
    • one small container of Cool Whip or whipped cream

    Make the pudding:

    In a saucepan bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip using a whisk.

    When the cream/ milk/butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling.  Stir constantly with a wooden spoon.  Be sure to scrape the bottom of the pan to prevent it from burning.  As it begins to thicken, clumps may form.  Use a whisk to smooth it out. Boil for 1 minute. Use a rubber spatula to press the pastry cream through a strainer into a bowl.  Whisk in vanilla extract. Cover the surface with plastic wrap touching the pudding.  (This prevents a film from forming.)  Chill for about one hour. 

    Prepare the fruit:

    Combine all fruit, brown sugar, and cinnamon in a medium bowl and use a wooden spoon to toss well to combine.  Let stand at room temperature for about 30 minutes.

    Assemble:

    Slice angel food cake into one-inch thick pieces and layer on the bottom of a glass trifle dish, covering the bottom of the dish.   Spoon half of the fruit mixture on top of the angel food cake.  (Be sure to drizzle any liquid that formed from the fruit and sugar. Don’t waste it!) Spread half of the pudding over the fruit mixture.  Repeat these layers until you have used all of your components. Top final layer with Cool Whip (or whipped cream) and garnish with a berry, if desired. Keep refrigerated until just before serving.

    Recipe inspired by French Vanilla Summer Trifle on MyRecipes.com.

    Filed under: blueberry, cake, Cool Whip, Dessert, pudding, strawberry, vanilla, VEGETARIAN | 5 Comments »

    Whole Wheat Banana Blueberry Pancakes

    Posted on August 18, 2008 by kitchenbelle

     I have wanted to make whole wheat pancakes for over a year now.  In June of 2007 we attended a friend’s wedding in Philadelphia.  After doing some sight-seeing on the morning of the wedding, husband and I went to a little breakfast place (on the recommendation of a friend of the bride who also happened to be Jennifer Weiner’s assistant) called Sabrina’s on Christian Street near the Italian market.  The whole wheat banana pancakes were DELICIOUS!  So delicious that over a year has passed and I still remember them.  Every time I thought to make them, however, I did not have the whole wheat flour, or buttermilk, or bananas.  Finally, I had all ingredients on hand and I decided to run with it.   These pancakes were so easy to make and they did not disappoint!  I have a feeling these will be a regular weekend occurrence on my comfort table, as they were fantastic.  The bananas were over ripe so they provided a nice moistness and sweetness that complemented the wheat flour.  The blueberries from the farmer’s market were plump and tart and offered a nice contrast from the sweetness of the banana.  Served with a dollop of honey on top and a cup of hot coffee, this meal made me feel like I was in a cozy little Bed and Breakfast! 

    Whole Wheat Banana Blueberry Pancakes:

    • 1 cup whole wheat flour
    • 1 tablespoon brown sugar
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 egg, beaten
    • 1 cup buttermilk
    • 2 tablespoons vegetable oil
    • 1 teaspoon cinnamon
    • 1 cup fresh blueberries
    • 1/2 ripe banana, sliced

    Combine flour, sugar, baking powder, baking soda, salt and cinnamon.  Set aside.  Combine egg, buttermilk, and oil.  Add egg mixture all at once to flour mixture. Stir until combined.  (There will be some lumps, however, if batter is too thick, add some additional buttermilk.) Fold fruit carefully into batter.  Lightly grease a  skillet with butter or shortening.  Pour batter into hot skillet and cook pancake about 2-4 minutes on each side.  I made two large pancakes, however, you could probably make about 5 small pancakes.  Garnish with blueberries and serve with honey or maple syrup.

     

    Recipe adapted from recipe found in Better Homes and Gardens New Cookbook, Bridal Edition available for purchase here.

    Filed under: banana, blueberry, Breakfast | Leave a comment »