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Blueberry Trifle Recipe
|Cornstarch||1 1⁄2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Vanilla extract||2 Teaspoon|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Fresh blueberries/Dry pack frozen blueberries, rinsed, drained||4 Cup (64 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Confectioner's sugar||2 Tablespoon|
|Almond extract||1⁄2 Teaspoon|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2359 Calories from Fat 1206
% Daily Value*
Total Fat 136 g208.7%
Saturated Fat 69.6 g348%
Trans Fat 0 g
Cholesterol 1008.5 mg
Sodium 775.6 mg32.3%
Total Carbohydrates 246 g82%
Dietary Fiber 26.5 g106.1%
Sugars 164.1 g
Protein 54 g109%
Vitamin A 122.2% Vitamin C 198.4%
Calcium 107.5% Iron 44.5%
*Based on a 2000 Calorie diet
Stir in cornstarch; gradually stir in milk.
Cook over low heat, stirring constantly, about 10 minutes, until custard begins to thicken; do not boil.
Cool; stir in vanilla.
Split ladyfingers; arrange on bottom of glass serving bowl.
Sprinkle with sherry; cover with 2 cups blueberries.
Spoon custard over blueberries.
Whip cream with confectioners' sugar and almond extract; spoon around outer edge of bowl.
Stand almonds upright in cream; fill center with remaining blueberries.
Sprinkle berries with sugar; chill before serving.