The best desserts for the Fourth of July always include blueberries and strawberries or raspberries. It’s a given because of the naturally beautiful and patriotic color combination – especially when you add in some silky white whipped cream. I made this dessert to be semi-homemade simply because I didn’t have the time to wait three to four hours for a homemade white chocolate pudding to set in the fridge so I went with an instant pudding. I’m normally not a fan of instant pudding, that is until you add cream to it. Cream makes everything better. I also added in some vanilla to enhance the flavor. The Greek Yogurt Pound cake is a recipe I got from Bon Appetit, I love it because it’s about half the fat of a normal pound cake but it’s still just as delicious. You’ll love the slight lemon flavor it has. If you want to make these without instant pudding you definitely could (I would recommend a recipe like this – using only the Cheesecake Mousse portion and probably tripling the amount for this recipe). Enjoy!
Individual Berry Trifles
Yield: About 12 trifles (you can get more than this depending on glass size)
- 1 recipe Greek Yogurt Pound Cake , recipe follows
- 3 cups milk
- 2 (3.3 oz) pkg instant white chocolate or cheesecake pudding mix
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
- 2 Tbsp powdered sugar
- 1 lb strawberries , diced
- 1 lb blueberries
Prepare pound cake according to directions listed and allow to cool completely. Dice pound cake into slices then cubes about 1/2-inch to 3/4-inch thick.
In a mixing bowl whisk together 3 cups milk, pudding mix and vanilla extract for 2 minutes. Allow mixture to rest 5 minutes or until set. Meanwhile, whip heavy cream until soft peaks form, add powdered sugar and whip until stiff peaks form. Fold whipped cream into set vanilla pudding.
To assemble trifles:
Divide 1/2 of the pound cake cubes among glasses while spreading cubes to even layer in bottom of glasses (depending on the size of the glasses you use, the amount of glasses needed will vary, for smaller tumbler glasses it will be about 12). Add 3/4 of the berries then top with half of the pudding mixture. Repeat process ending with 1/4 of the berries on top (for best results add berries on top just before serving). Store in refrigerator until ready to serve.
Greek Yogurt Pound Cake
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 Tbsp finely grated lemon zest or 1 tsp lemon extract
- 3/4 cup whole Greek yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 tsp vanilla extract
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt. In a separate large mixing bowl, using your fingertips rub lemon zest together with sugar until moist. Add in Greek yogurt, vegetable oil, eggs and vanilla extract and mix together until well blended. Add flour mixture and stir mixture just until combined. Pour mixture into a greased 8 1/2 by 4 1/4-inch loaf pan and bake in preheated oven until toothpick inserted into center comes out clean, about 50 - 55 minutes. Allow to cool in pan 10 minutes then invert onto a wire rack to cool completely. Once cool store in an airtight container until ready to use.
Recipe Source: adapted from Bon Appétit