Dessert: Strawberry Zinfandel Trifle Recipe | Myrecipes

Recipe by Maggie Kademian, Westlake Village, CA Maggie Kademian's easy trifle is a classy dessert for a spring party. Prep and Cook Time: about 20 minutes, plus at least 1 hour to cool and 2 hours to chill.

This recipe includes superfoods such as:

Lemon

Health benefits of Strawberry Zinfandel Trifle Recipe | Myrecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 1/2 cups dry red Zinfandel
1/2 cup sugar
1 teaspoon vanilla
1 quart sliced strawberries
1 plain or lemon-flavored pound cake (1 lb.)
2 cups whipping cream
A few whole strawberries, rinsed

Instructions

In a 3- to 4-quart pan over high heat, bring wine and 1/3 cup sugar to a boil. Boil until reduced to 1 cup, about 5 minutes. Remove from heat and stir in vanilla and sliced strawberries. Let cool about 1 hour, stirring occasionally.
Cut cake into 1/2-inch-thick slices, then into 1 1/2- by 2-inch pieces.
In a bowl, with a mixer on high, beat cream and remaining sugar until soft peaks form.
Arrange a third of the cake in the bottom of a 2 1/2- to 3-quart straight-sided glass dish. Spoon a third of the sliced berries and wine over the top. Spread about a third of the whipped cream over berries. Repeat layers twice, ending with cream.
Cover trifle loosely and chill at least 2 hours or up to 1 day. Garnish with whole berries. Scoop down into layers to serve.

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