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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.
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1/2 cup) equals 239 calories, 13 g fat (8 g saturated fat), 61 mg cholesterol, 160 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Blueberry Peach Trifle in Country Woman July/August 1987, p29
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Reviewed on Aug. 22, 2009 by su2harba
I made this recipe when I had more than enough peaches. It is absolutely fabulous. I am going to try it with raspberries when the peaches are out of season. Truly delicious!
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