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Creamy Fruit Trifle

the.instructor's picture
  Fruitcake 1 1⁄3 Cup (21.33 tbs), cubed
  Flavored light cream 2 Cup (32 tbs)
  Chantilly cream 3⁄4 Cup (12 tbs)
  Mint leaves 1⁄2 Teaspoon

In a large bowl, spread successive layers of half the fruitcake cubes and half the light cream.
Repeat both steps.
Using a pastry bag with a fluted nozzle, garnish with Chantilly cream.
Refrigerate 8 hours.
Decorate with mint, if desired.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1116 Calories from Fat 582

% Daily Value*

Total Fat 65 g99.9%

Saturated Fat 40.4 g201.9%

Trans Fat 0 g

Cholesterol 259.9 mg86.6%

Sodium 445.2 mg18.5%

Total Carbohydrates 99 g33.1%

Dietary Fiber 2.3 g9.3%

Sugars 66.6 g

Protein 16 g31.7%

Vitamin A 44.8% Vitamin C 1.8%

Calcium 68.9% Iron 7.3%

*Based on a 2000 Calorie diet

Creamy Fruit Trifle Recipe