Saturday, March 19, 2011

Lemony Fruit Trifle

Ever messed up a recipe and realized the messed-up version was better? heh...This is the perfect spring dessert. You can use whatever fruits you like. My version is below. It originally called for coconut cream pudding and a can of crushed pineapple to mix into the topping. I liked the lemon better, and the whole thing was completely devoured. It was most definitely a hit. :) Amounts for the fruit are guesstimates. I didn't measure; I just layered them into the bowl until they looked pretty. Also, I don't recommend using fat-free half & half or sour cream; over time, the topping will start to separate if you do. Skim milk, however, is fine.

Lemony Fruit Trifle

2 c. red seedless grapes
1 fresh pineapple, chunked (or 2-3 cups canned & drained chunked pineapple)
1 pint blueberries
6 sliced kiwifruit
2-3 c. strawberries, sliced

1 1/4 c. milk
1/2 c. half & half
1/2 c. sour cream
1 + 1/2 3.4-oz pkg lemon instant pudding
1 c. shredded coconut

Layer fruit in large serving bowl as desired. In a medium bowl, whisk together milk, half & half, and sour cream until smooth. Add pudding mix and beat with a mixer on high speed for 2 minutes, or until it begins to thicken. Pour over fruit. Garnish with coconut.

Serves 10-12.

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