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Strawberry Trifle With the Yogurt

In summary, the recipe calls for sliced almonds, pound cake, strawberries, lemon juice, yogurt, pudding mix, cheesecake instant pudding and pie filling, whipped topping, and powdered sugar. The recipe calls for 1-in. cubes of pound cake, strawberry mixture, yogurt mixture, almond mixture, and whipped topping. The recipe calls for a trifle bowl, an Egg Slicer Plus®, and a Small Spreader. The recipe calls for 12 servings.
lisa717
390
:grumpy:Anybody have this recipe handy..it was in last years s/s catalog I think.....which I don't have-----:grumpy:
 
It's in the S/S 2008 SB (I just pasted it from CC)

The Pampered Chef ®
Strawberry Cream Trifle
Recipe


1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar



Coarsely chop almonds using Food Chopper. Cut pound cake into 1-in. cubes using Color Coated Bread Knife; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In Classic Batter Bowl, combine fresh and frozen strawberries; mix well.


Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk lemon juice, yogurt and pudding mix until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.


To assemble trifle, place one-third of the pound cake cubes into bottom of Trifle Bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.


To garnish, spread remaining whipped topping over top of trifle, forming a flat surface using Small Spreader. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar using Flour/Sugar Shaker. Create strawberry fan with reserved strawberry; place into center of trifle.



Yield: 12 servings


Nutrients per serving: Calories 290, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 44 g, Protein 5 g, Sodium 240 mg, Fiber 2 g


Cook's Tip: To toast almonds, place almonds into Small Micro-Cooker®; microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.

To make a strawberry fan, open the Egg Slicer Plus® and place the strawberry stem end down; slice most of the way through it with wires. Remove the strawberry from the wires and gently fan out the slices.


© The Pampered Chef, Ltd., 2001
--------------------------------------------------------------------------------
 
It's in the Season's Best available on CC.
 
  • Thread starter
  • #4
Thank you.....:)
 
Hi there! I'm a Pampered Chef consultant and I would be happy to help you with this recipe. Unfortunately, I don't have access to last year's catalog, but if you can give me some more information about the recipe, I may be able to find it for you or provide a similar one. Let me know what ingredients or dish name you remember and I'll do my best to assist you. Thank you!
 

1. What ingredients do I need to make the Strawberry Trifle with Yogurt?

To make the Strawberry Trifle with Yogurt, you will need 1 pound of strawberries, 1/4 cup of sugar, 1/2 cup of water, 1 package of vanilla pudding mix, 2 cups of plain Greek yogurt, and 1 package of pound cake.

2. Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries in this recipe. However, make sure to thaw and drain them before using in the trifle.

3. How long does the Strawberry Trifle with Yogurt need to chill before serving?

The trifle needs to chill in the refrigerator for at least 2 hours before serving. This allows the flavors to blend together and the pudding to set.

4. Can I substitute the pound cake with another type of cake?

Yes, you can use any type of cake for this trifle, such as angel food cake or sponge cake. Just make sure to cut the cake into bite-sized pieces before layering in the trifle.

5. Can I make this trifle ahead of time?

Yes, you can make this trifle ahead of time. However, it is best to wait and add the whipped cream topping right before serving to prevent it from becoming watery. You can also prepare the individual components (strawberry sauce, pudding, and cake) ahead of time and assemble the trifle right before serving.

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