Healthy Berry Trifle for Summer
This beautiful and impressive Healthy Berry Trifle is layered with spongy almond flour angel food cake, creamy custard and fresh juicy berries.
Servings: 10 servings
Calories: 417kcal
Ingredients
For the Healthy Angel Food Cake
- 3 large eggs
- 1/3 cup maple syrup
- 1 tsp pure vanilla extract
- 1 1/3 cups almond flour
For the Healthy Cream Filling
- 9 oz frozen whipped topping I like Cocowhip or Truwhip
- 20 oz vanilla pudding I like plant-based but any works
For the Trifle
- 1 lb strawberries hulled and sliced
- 1 lb blueberries
Instructions
To Make Angel Food Cake
- Preheat oven to 350 degrees F, line square 8 x 8 baking dish with parchment paper and spray with cooking spray. Set aside.
- Separate egg yolks and egg whites. In a large bowl, add egg yolks and maple syrup. Beat with an electric hand mixer for 3 minutes or until lightened in color.
- Add vanilla extract and almond flour, stir with spatula until mixed and set aside. Wash and dry attachments from the mixer.
- In another large bowl, add egg whites and beat until stiff peaks form, about 2 minutes. Fold the egg whites 1 heaping spoonful at a time into the almond batter just until incorporated.
- Transfer batter into previously prepared baking dish and bake on the middle rack for 25 minutes or until toothpick inserted in the center comes out clean. Remove from the oven, let cool completely and cut into 1 inch cubes.
To Make Cream Filling
- In a large bowl, add whipped topping and pudding; stir well to combine.
To Assemble the Trifle
- In the bottom of 14 cup trifle dish, add half of the cake in a single layer and sprinkle with half of blueberries. Spread half of the cream mixture on top and add 1/2 of strawberries in a single layer.
- Layer the remaining cake cubes on top of the strawberries, add some of blueberries, and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
- Cover and refrigerate at least one 1 hour. Serve chilled by a spoonful.
Notes
- Store: Refrigerate leftovers for up to 1 day.
- Make ahead: I would prep all ingredients and store separately. Assemble the trifle the day of serving otherwise it will be too soggy.
- Variations: Use raspberries or blackberries for any portion of blueberries or strawberries.
- Cake, cream and pudding: You can use store-bought angel food cake or instant pudding. If the container of frozen topping is larger, use it all. Can also use less of pudding. This recipe is very forgiving.
- No trifle dish? Use clear salad bowl or a punch bowl.
Nutrition
Serving: 1.5cups | Calories: 417kcal | Carbohydrates: 76g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 100mg | Fiber: 4g | Sugar: 18g