Three-Berry Trifle - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Layers of berries, cake and whipped cream, oh my! Create an easy and delicious dessert in no time.
Ingredients
- 1 box Betty Crocker™ SuperMoist™ white cake mix
- Water, vegetable oil and egg whites called for on cake mix box
- 1 pint (2 cups) blueberries
- 1 pint (2 cups) raspberries
- 1 pint (2 cups) strawberries, halved
- 1/3 cup granulated sugar
- 1/4 cup raspberry-flavored liqueur or cranberry-raspberry juice
- 1 cup whipping cream
- 2 tablespoons powdered sugar
Instructions
- Heat oven to 350 °F (325 °F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
- While cake is cooling, in medium bowl, gently mix berries, granulated sugar and raspberry liqueur.
- In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form.
- Cut or tear cake into 1-inch pieces. In 3-quart glass trifle bowl, arrange half the pieces. Spoon half of the berry mixture over cake; top with half of the whipped cream. Repeat layers. Cover; refrigerate at least 1 hour before serving. Garnish with additional berries if desired. Store covered in refrigerator up to 12 hours.
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