Red White and Blue Trifles (No Cooking, No Baking!)

These all American red white and blue mini trifles are perfect for a patriotic holiday any time of year. So easy to make without cooking or baking.

Originally published on July 2, 2012.

If you’re having friends over for the holiday, or are invited to a barbeque or picnic, and need a fresh, simple and patriotic dessert, I have the perfect treat for you: these red white and blue mini trifles.

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Why is it perfect, you ask? Because there’s no need to turn on a stove or oven when you’re dealing with hot weather. It’s also a light and tasty red, white and blue dessert! The Grand Marnier soaked biscuit or cake in the bottom adds an elegant, and delicious touch (just soak it with some juice if making it for the kiddies.)

I recommend making these at least 2 hours ahead of time so flavors blend and biscuit softens, if you’re using it, but you can make this up to a day ahead of time. If you prefer, you can make this up to a day in advance so you’ll have more time to enjoy your holiday!

For those of you outside the US, you can make these mini trifles and substitute almost any sort of fruit for the two layers. This is great for a themed party, or seasonal holiday (e.g. kiwi and strawberries for Christmas). You can also use another liqueur of your choice.

Here’s another type of mini trifle you might enjoy.

As you can see, I’ve made these in all sorts of glasses, cups and ramekins. Just made sure they’re glass so that you can see the colorful layers.

All American Red White and Blue Mini Trifles

recipe by Christina Conte

Ingredients:

• organic strawberries
• organic blueberries, fresh
• fresh lemon(s)
• sugar
• a few crushed ladyfinger biscuits, or vanilla wafers or plain cake (I save what I cut off the top)
• Grand Marnier liqueur
• fresh whipping cream, whipped until stiff

Special Equipment:

• glass ramekins or dessert bowls (if you do not have any sort of clear bowls, you can use opaque ones, but when doing the top fruit layer, use both fruits, so both colors are visible)

Wash blueberries and strawberries. Place blueberries in a bowl and squeeze some fresh lemon juice over then, then sprinkle a little sugar and toss. Chop strawberries into small pieces and repeat with the lemon juice, sugar and then toss. Set aside for about 10 to 15 minutes (btw, this is called macerating).

The blueberries will just look glossy, but the strawberries will produce a lovely juice! This will soak into the biscuits along with the Grand Marnier; this is what adds such wonderful flavor!

Place a thin layer of crushed biscuits or cake crumbs in the bottom of the ramekins or dishes, and sprinkle with Grand Marnier or a light juice.

After the strawberries have macerated for a while, place a layer of strawberries on top of the biscuit layer, making sure to put strawberries right next to the side of the ramekin (the goal is to see a red, white and blue layer.)

Next, layer some whipped cream on top: place a dollop on the fruit and push it to the side, to touch against the glass. Please do not use canned/spray cream or non-dairy whipped topping, the chemicals don’t belong with fresh, organic fruit. :)

Lastly, spoon some berries on top and make sure each space is covered–very easy!

If you like, place a dollop of cream in the center and voila, it’s finished! Refrigerate at least an hour for best flavor.

You can also make a regular sized trifle in a large serving bowl. Use the exact same directions, but you’ll just need larger quantities of everything.

Keep the red white and blue mini trifles refrigerated until ready to serve (up to about 8 hours). The fresh cream will spoil if left out in the heat. (Please don’t use non-dairy whipped topping.)

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All American Red White and Blue Mini Trifles (no cooking, no baking!)

Yield: 4

Prep Time: 20 minutes

Total Time: 20 minutes

A light and fruity dessert that's perfect for a patriotic holiday or any other celebration.

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Ingredients

• organic strawberries
• organic blueberries, fresh
• fresh lemon(s)
• sugar
• a few crushed ladyfinger biscuits or vanilla wafers (or plain cake, I save what I cut off the top)
• Grand Marnier liqueur
• fresh whipping cream, whipped until stiff

Special Equipment:

• glass ramekins or dessert bowls (if you do not have any sort of clear bowls, you can use opaque ones, but when doing the top fruit layer, use both fruits, so both colors are visible)

Instructions

1. Wash blueberries and strawberries. Place blueberries in a bowl and squeeze some fresh lemon juice over then, then sprinkle a little sugar and toss. Chop strawberries into small pieces and repeat with the lemon juice, sugar and then toss. Set aside for about 10 to 15 minutes.
2. Place a thin layer of crushed biscuits (or crumbled cake) in the bottom of the ramekins or dishes, and sprinkle with Grand Marnier or a light juice.
3. When the strawberries have macerated for a while, place a layer of strawberries on top of the biscuit layer, making sure to put strawberries right next to the side of the ramekin (the goal is to see a red, white and blue layer.)
4. Lastly, spoon some blueberries on top and make sure each space is covered…very easy!
5. Place a dollop of cream in the center and voila, it’s finished! Keep refrigerated for a minimum of an hour for best flavor, up to about 8 hours.

Nutrition Information:

Amount Per Serving:Calories: 0Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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