Lemon Blueberry Trifle: All the Best Cookbook Recipe
- Thread starter ElizabethPurvis
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Discussion Overview
This thread centers around the Lemon Blueberry Trifle recipe from the All the Best cookbook, with participants sharing their experiences and needs related to the recipe. Some users seek the recipe for upcoming events, while others share their past experiences with it.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, provides a detailed recipe for the Lemon Blueberry Trifle, including ingredients and instructions.
- Another participant shares their experience of making the trifle for their dad, noting that he loved it and they plan to make it again for a Father's Day dinner.
- One user mentions using the recipe for a blueberry fair contest, indicating a personal connection to the dish.
- Several participants express enthusiasm for the recipe, with one noting that blueberries are currently on sale.
- Another participant discusses their method of searching for recipes online, suggesting that Google can be a helpful resource for finding Pampered Chef recipes.
Areas of Agreement / Disagreement
No clear consensus emerges, as participants share varied experiences and needs regarding the recipe without indicating agreement or disagreement.
Contextual Notes
Participants are discussing personal experiences with the Lemon Blueberry Trifle, including its use for family gatherings and contests. The thread reflects a community of individuals sharing their culinary interests and challenges.
Who May Find This Useful
This discussion may be of interest to Pampered Chef consultants and community members looking for recipe ideas or sharing personal experiences with the Lemon Blueberry Trifle.
TIA!!
- 252
Lemon Blueberry Trifle
1 frozen prepared pound cake (16 ounces)
2 lemons
1 1/2 cups milk
1 container (8 ounces) sour cream
1 container (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) lemon instant pudding and pie filling
1 pint fresh blueberries (about 2 cups)
1 square (1 ounce) white chocolate for baking
1. Cut pound cake into 1-inch cubes; place in large colander bowl. Using a lemon Zester, make several lengthwise scores in one lemon, top to bottom; slice into 6 slices. Cut each slice in half and set aside for garnish. Zest remaining lemon using short strokes; set aside. Juice lemon. Sprinkle lemon juice over pound cake; toss .
2. In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
3. Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Grate 1/4 of the chocolate over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface.
4. Attach open star tip to a decorator; fill with remaining whipped topping. Decorate by piping 12 rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Grate remaining chocolate in center.
Yield: 10 servings or 20 sample servings
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- 1 package (3.4 oz) instant lemon pudding mix
- 1 cup cold milk
- 1 cup whipped topping
- 1 cup fresh blueberries
- 1 cup pound cake, cut into cubes
- 1/4 cup lemon curd
- 1/4 cup sliced almonds, toasted (optional)Instructions:
1. In a mixing bowl, whisk together the lemon pudding mix and cold milk until well combined.
2. Fold in the whipped topping and set aside.
3. In a trifle dish or large glass bowl, layer half of the pound cake cubes, followed by half of the lemon pudding mixture.
4. Add a layer of blueberries on top of the pudding, followed by a layer of lemon curd.
5. Repeat the layers with the remaining pound cake, pudding, blueberries, and lemon curd.
6. If desired, top with toasted almonds.
7. Refrigerate for at least 2 hours before serving.
Enjoy your Lemon Blueberry Trifle and have a wonderful family gathering tomorrow! Let me know how it turns out.
-Your Pampered Chef ConsultantFrequently Asked Questions
What ingredients are needed for the Lemon Blueberry Trifle?
The Lemon Blueberry Trifle requires lemon curd, fresh blueberries, whipped cream, pound cake or ladyfingers, and optional mint leaves for garnish. You may also need sugar and lemon juice, depending on your recipe variations.
How long does it take to prepare the Lemon Blueberry Trifle?
Can I make the Lemon Blueberry Trifle ahead of time?
Yes, you can prepare the Lemon Blueberry Trifle a day in advance. Just be sure to cover it well and refrigerate it to keep it fresh. However, it's best to add any garnishes, like mint leaves, just before serving.
What can I substitute for lemon curd in the Lemon Blueberry Trifle?
If you don't have lemon curd, you can substitute it with a mixture of lemon juice, sugar, and whipped cream to create a similar tangy flavor. Alternatively, you can use store-bought lemon pudding as a quick option.
Is the Lemon Blueberry Trifle suitable for special dietary needs?
The Lemon Blueberry Trifle can be modified to suit various dietary needs. For a gluten-free version, use gluten-free cake or ladyfingers. To make it dairy-free, opt for coconut cream or a dairy-free whipped topping and ensure the lemon curd is dairy-free as well.
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