Trifle isn't usually a quick dessert to make, but our delicious version takes only minutes with store-bought pound cake, cream and fresh fruit. Garnish with additional blueberries if you like.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2003
Ingredients
Method
In bowl, whip together cream, sugar, vanilla and orange rind; gently fold in sour cream. Cut pound cake into 1-inch (2.5 cm) cubes; toss with orange liqueur and orange juice.
In straight-sided 12-cup (3 L) trifle bowl, arrange one-third of the pound cake; top with one-third each of the peaches and blueberries. Spread with one-third of the cream mixture. Repeat layers twice. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Using canal knife, remove long thin strips of orange rind from orange; decoratively arrange strips on trifle. Reserve orange for another use.
Nutritional facts <b>Per serving:</b> about
- Sodium 190 mg
- Protein 5 g
- Calories 448.0
- Total fat 27 g
- Cholesterol 92 mg
- Saturated fat 14 g
- Total carbohydrate 45 g
%RDI
- Iron 6.0
- Folate 11.0
- Calcium 10.0
- Vitamin A 27.0
- Vitamin C 27.0
