Berries & Cream Trifles Recipe

Berries & Cream Trifles Recipe
Berries & Cream Trifles Recipe photo by Taste of Home
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Berries & Cream Trifles Recipe

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Layers of cubed cake, berries and creamy ricotta mixture make pretty trifles that taste as rich as cheesecake. —Joan Duckworth, Lee's Summit, Missouri
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 10 min. + chilling

Ingredients

  • 2 cups fresh or frozen cranberries
  • 1 cup fresh or frozen blueberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 cup whole-milk ricotta cheese
  • 4 ounces cream cheese, cubed and softened
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. cubes

Directions

In a small saucepan, combine cranberries, blueberries, sugar and water; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a small bowl; cool completely. Refrigerate, covered, at least 1 hour or until cold.
Place ricotta cheese, cream cheese, confectioners' sugar and vanilla in a small food processor. Process until smooth.
In each of eight parfait glasses, layer 1 tablespoon berry sauce, 1/3 cup cake cubes, 2 tablespoons ricotta mixture and 2 tablespoons berry sauce. Repeat cake and cheese layers; top with 1 tablespoon berry sauce. Refrigerate, covered, until serving or up to 2 hours. Yield: 8 servings.
Originally published as Berries & Cream Trifles in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p82

  • 2 cups fresh or frozen cranberries
  • 1 cup fresh or frozen blueberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 cup whole-milk ricotta cheese
  • 4 ounces cream cheese, cubed and softened
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. cubes
  1. In a small saucepan, combine cranberries, blueberries, sugar and water; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a small bowl; cool completely. Refrigerate, covered, at least 1 hour or until cold.
  2. Place ricotta cheese, cream cheese, confectioners' sugar and vanilla in a small food processor. Process until smooth.
  3. In each of eight parfait glasses, layer 1 tablespoon berry sauce, 1/3 cup cake cubes, 2 tablespoons ricotta mixture and 2 tablespoons berry sauce. Repeat cake and cheese layers; top with 1 tablespoon berry sauce. Refrigerate, covered, until serving or up to 2 hours. Yield: 8 servings.
Originally published as Berries & Cream Trifles in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p82

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