And there is no dessert more festive for the beginning, or end, of summer like the Red, White and Blueberry Trifle.
What makes this new version of my old stand-by recipe even better is that it’s not only skinnier, it’s much easier! Instead of butter rich homemade cake and custard and full fat whipped cream, this one uses store bought angel food cake (they are always fat free), twice the amount of fruit and sugar free and fat free whipped cream. And rather than adding a cup of sugar to the fruit, the extra sweetness comes from marinating the strawberries in Grand Marnier orange liqueur and using some Sauternes sweet wine to soak the blueberries. (By the way, when in Maine, I couldn’t find Sauternes to save my life. I used Amaretto, a sweet almond liqueur, instead. It was still fantastic!)
So next time you need to celebrate, remember The (Skinny) Red, White and Blue!
3 lbs. fresh strawberries, sliced
1/4 cup Grand Marnier
Juice and zest of one (very juicy) navel orange (use two if you need to!)
1 16 oz bag frozen blueberries (If you’re lucky enough to live in a place that has fresh local blueberries, use those…but because they won’t release as much juice as frozen blueberries, you’ll want to add a 1/4 cup of water and a pinch of salt and a sprinkle of sugar to make them more juicy.)
1/2 to 3/4 cup Sauternes (or 1/4 c Amaretto liqueur)
1/2 t. almond extract (you can skip the extract if you use Amaretto)
Juice and zest of one lemon
1 large store bought angel food cakes (sizes depend on stores…though I needed only 1 in L.A., I needed 3 in Maine because they were tiny!)
2-3 containers fat free Cool Whip
The trifle will only have 3 layers of cake, but you’ll need the 4th piece to fill in the hole in the middle and any extra space you might have around the edges.
Once your fruits are juicy and the cake is sliced, begin the layering.
Put down one layer of cake, half of the strawberries and a layer of whipping cream.
Add another layer of cake, all of blueberries and another layer of cream.
Add the 3rd layer of cake, and the rest of the strawberries.
Toast your almond slices in a dry pan, stirring so they won’t burn, for a few minutes until they’re golden. Add them on top.
Hold the dessert in the fridge for at least 4 hours and up to a day. The longer it sits, the more the delicious fruit juices will soak into the cake.
Dig in and enjoy the fireworks!