Berry Trifle



  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 3 cups nonfat milk
  • 2 egg yolks, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 (10 3/4-ounce) reduced-fat pound cake
  • 1/4 cup seedless raspberry jam
  • 1/3 cup orange juice (or orange liqueur)
  • 2 pints fresh blackberries and/or boysenberries, divided
  • 1 (8-ounce) container fat-free whipped topping
  • 2 tablespoons sliced almonds, toasted


  1. In a medium saucepan, stir together sugar and cornstarch.
  2. Gradually add milk, stirring until smooth.
  3. Stir in beaten egg yolks.
  4. Cook over medium heat, stirring constantly, until mixture comes to a boil.
  5. Reduce heat, boil gently for 2 minutes and remove from heat.
  6. Transfer to a bowl, stir in vanilla and refrigerate, covered, until chilled.
  7. Cut pound cake into 1-inch slices.
  8. Arrange half the slices on bottom of a trifle bowl (a wide, deep bowl with straight sides) or any deep glass bowl.
  9. Spread raspberry jam over slices and drizzle with orange juice or liqueur.
  10. Layer with half the berries, then half the chilled custard and half the whipped topping.
  11. Repeat layers with remaining ingredients.
  12. Top with toasted almonds.


5 ounces (1/16 of recipe)

Note: You can also make this recipe using instant vanilla pudding and blueberries, raspberries and/or sliced strawberries.


Shape; May 2004.

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  • Nutrition Tip

    Blackberries are particularly rich in two important phytochemicals – anthocyanin and ellagic acid – both of which may help fight cancer.

    Just one cup of either blackberries or boysenberries contains many vitamins and minerals including, folate, iron, about 1/3 the RDA for vitamin C, and more than seven grams of fiber.

    berry trifle nutrition facts
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