Easy Fruit Trifle

Easy Fruit Trifle

Nutrition

Per serving
290 calories
4 g protein
47 g carbohydrate
2 g fiber
11 g fat
4.5 g saturated fat
55 mg cholesterol
240 mg sodium

Ingredients

1/2 cupApricot preserves
1/2 cupApricot nectar or orange juice, divided
1 qtBay Valley® Brand or Thank You® Brand Vanilla Pudding
6 cupsPound cake, cut into 1-inch cubes
2 cupsBlueberries, fresh or frozen (thawed)
2 eachKiwi, peeled, sliced
1 to 2 cupsStrawberries, sliced
1 cupPrepared whipped topping
1/4 cupAlmonds, sliced, toasted
To garnish (optional)Mint sprigs
To garnish (optional)Strawberries, whole

Procedure

  1. Combine apricot preserves and 2 Tbsp nectar in small bowl. Spoon about 1 cup pudding in bottom of 3-quart glass dish. Arrange half the cake over pudding; drizzle with about 3 Tbsp apricot nectar.
  2. Spoon half the apricot preserves and half the fruit over cake; top with half the remaining pudding, spreading evenly. Repeat layers.
  3. Spread whipped topping carefully over pudding. Cover and refrigerate several hours or overnight.
  4. To serve, sprinkle with almonds. Garnish with mint and whole berries.

Yield: 12 Servings

Chef's Tip:

Banana pudding may be substituted for vanilla pudding. Raspberries may be substituted for strawberries. Peaches may be substituted for kiwi.

Nutrition

Per serving
290 calories
4 g protein
47 g carbohydrate
2 g fiber
11 g fat
4.5 g saturated fat
55 mg cholesterol
240 mg sodium


For questions or to place an order, click here to contact your Bay Valley Foods representative.

Easy Fruit Trifle

Easy Fruit Trifle

Ingredients

1/2 cupApricot preserves
1/2 cupApricot nectar or orange juice, divided
1 qtBay Valley® Brand or Thank You® Brand Vanilla Pudding
6 cupsPound cake, cut into 1-inch cubes
2 cupsBlueberries, fresh or frozen (thawed)
2 eachKiwi, peeled, sliced
1 to 2 cupsStrawberries, sliced
1 cupPrepared whipped topping
1/4 cupAlmonds, sliced, toasted
To garnish (optional)Mint sprigs
To garnish (optional)Strawberries, whole

Procedure

  1. Combine apricot preserves and 2 Tbsp nectar in small bowl. Spoon about 1 cup pudding in bottom of 3-quart glass dish. Arrange half the cake over pudding; drizzle with about 3 Tbsp apricot nectar.
  2. Spoon half the apricot preserves and half the fruit over cake; top with half the remaining pudding, spreading evenly. Repeat layers.
  3. Spread whipped topping carefully over pudding. Cover and refrigerate several hours or overnight.
  4. To serve, sprinkle with almonds. Garnish with mint and whole berries.

Yield: 12 Servings

Nutrition

Per serving
290 calories
4 g protein
47 g carbohydrate
2 g fiber
11 g fat
4.5 g saturated fat
55 mg cholesterol
240 mg sodium

Chef's Tip:

Banana pudding may be substituted for vanilla pudding. Raspberries may be substituted for strawberries. Peaches may be substituted for kiwi.
For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
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