Now, back to this trifle. I made this blueberry lemon trifle last weekend when it was less hot. I was looking for a no-bake dessert, since we're still having troubles with our oven. While the original recipe involves baking, I substituted store-bought angel food cake for the homemade cookies. (I think the cookies would have been delicious, so if my oven ever works again, perhaps I'll give that a try!) It was a snap to pull together, and surprisingly delicious.
So what is a trifle? It's really just a layered dessert, with layers of cake (or cookies), creamy filling, and fruit. It's traditionally served in a tall clear glass bowl (usually footed), so that you can admire all the pretty layers. However, I do not have a trifle dish, so I just made it in a souffle dish. It may not look as pretty, but it sure tasted beautiful!
In addition to substituting the angel food cake for the cookies, I also made one big trifle rather than the small individual ones in the original recipe. I also used just 2 cups of yogurt (yes, yogurt!) and a whole jar of lemon curd. I was shocked at how good the yogurt-lemon curd cream tasted--it didn't taste yogurty at all.
Click for the recipe!
Blueberry Lemon Trifle, recipe adapted from Cake, Batter, and Bowl blog
Time: 30 minutes (plus time to "set"). Serves: 6-8, depending if you'll all be having seconds!
for blueberry sauce:
- 1 cup blueberries
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 store-bought angel food cake, cut into 1-inch cubes (will have leftovers)
- 2-3 cups vanilla non-fat Greek yogurt
- one 10-oz. jar lemon curd
- 3 cups blueberries
- To make the blueberry sauce, place blueberries, sugar, water, and lemon juice in a small saucepan over medium heat.
- Simmer for 5 minutes or until sugar is dissolved and berries have broken down.
- Let cool about 10 minutes and then pulse in a food processor until smooth (or blend with an immersion blender).
- To assemble the trifles, start by whisking yogurt and lemon curd in a large bowl until smooth.
- Spread a thin layer of yogurt cream over the bottom of the dish you're using. Top with cubes of cake, a bit of blueberry sauce and some fresh blueberries. Layer once more the yogurt, five squares of cookie, a bit of blueberry sauce, and some fresh blueberries. Top with remaining yogurt, blueberry sauce, and garnish with fresh blueberries.
- Allow to set for at least 30 minutes (you could chill overnight--the cake will soak up more of the lemony creamy filling and blueberry sauce if you do this). Serve and enjoy!