This creamy berry dessert is very easy to make and simply delicious.
Ingredients
- 1 (12 ounce) bag mixed frozen berries
- ¼ cup cream sherry
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 cups heavy cream, chilled
- 1 tablespoon white sugar
- 1 (12 ounce) loaf prepared pound cake
- ½ cup toasted coconut
Directions
Step 1
Combine the berries, sherry, lemon juice, and lemon zest in a bowl; toss to blend. Set aside.
Step 2
Beat the heavy cream in a large bowl until soft peaks form. Gradually beat in the sugar until stiff peaks form. Refrigerate cream until needed.
Step 3
Cut pound cake into slices 1/3 inch wide, discarding cake ends.
Step 4
Assemble the trifle by placing a layer of cake slices in the bottom of a glass serving bowl. Spoon half the berry mixture with juice over the cake slices. Cover with half of the whipped cream, and sprinkle with half the coconut. Repeat layering with the remaining cake slices, berries and juice, whipped cream, and coconut. Refrigerate at least 1 hour before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 423 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat20g | 99% |
Cholesterol176mg | 59% |
Sodium250mg | 11% |
Total Carbohydrate33g | 12% |
Dietary Fiber2g | 7% |
Total Sugars19g | |
Protein4g | |
Vitamin C1mg | 5% |
Calcium55mg | 4% |
Iron1mg | 4% |
Potassium118mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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