Berry-Citrus Trifle

Gluten Free
Dairy Free
Health score
2%
Berry-Citrus Trifle
45 min.
4
170kcal

Suggestions


Indulge in the refreshing delight of our Berry-Citrus Trifle, a dessert that perfectly balances vibrant flavors and wholesome ingredients. This gluten-free and dairy-free treat is not only a feast for the eyes but also a guilt-free pleasure for your taste buds. With a preparation time of just 45 minutes, you can easily whip up this elegant dessert for any occasion, whether it's a family gathering, a dinner party, or simply a sweet ending to your day.

The trifle features a luscious citrus curd made from fresh orange juice and zest, combined with eggs to create a creamy texture that melts in your mouth. Topped with a warm berry sauce, this dessert bursts with the natural sweetness of mixed berries, enhanced by a hint of fresh mint. Each layer offers a delightful contrast, making every spoonful a delightful experience.

At only 170 calories per serving, this dessert allows you to indulge without the guilt. The combination of protein, healthy fats, and carbohydrates ensures a balanced treat that satisfies your sweet cravings. Plus, the vibrant colors of the berries and the aromatic mint sprigs make for an eye-catching presentation that will impress your guests. Treat yourself and your loved ones to this Berry-Citrus Trifle, and enjoy a taste of summer in every bite!

Ingredients

  • 12 ounces berries mixed frozen
  • 2.5 teaspoons cornstarch 
  •  eggs 
  • 0.5 envelope gelatin powder unflavored
  • 2.5 tablespoons mint leaves fresh finely chopped
  • 0.7 cup orange juice fresh
  •  orange zest 
  • 0.3 cup sugar divided

Equipment

  • bowl
  • sauce pan
  • whisk

Directions

  1. In a glass bowl, whisk eggs, juice, zestand 1/4 cup sugar. In a medium saucepan,bring 2 inches of water to a boil. Reduceheat to medium-low and set bowl overpan. (Bottom of bowl should sit abovethe water without touching it.) Cookegg mixture, stirring occasionally, untilthick enough to coat a spoon, about20 minutes.
  2. Whisk in gelatin until fullydissolved.
  3. Remove bowl from heat; pourcurd evenly among four 5-ounce servingglasses; refrigerate until solid, about2 hours. In a small saucepan overmedium-high heat, cook berries withremaining 3 tablespoons sugar, stirringoccasionally, until berries break down,liquefy and start to bubble, about10 minutes. In a bowl, strain one thirdof hot berry mixture; add cornstarchand whisk until fully dissolved.
  4. Pourjuice-cornstarch mixture into samesaucepan; cook over medium-high heatuntil sauce thickens, about 2 minutes.
  5. Remove from heat and stir in choppedmint; let cool completely. Spoon berrysauce evenly over curd. Refrigerateat least 1 hour or up to 24; removefrom fridge 30 minutes before serving;garnish with mint sprigs.
  6. Self

Nutrition Facts

Calories170kcal
Protein12.97%
Fat19.61%
Carbs67.42%

Properties

Glycemic Index
30.52
Glycemic Load
10.92
Inflammation Score
-5
Nutrition Score
8.2039129630379%

Flavonoids

Cyanidin
3.71mg
Petunidin
15.44mg
Delphinidin
18.36mg
Malvidin
42.23mg
Pelargonidin
0.02mg
Peonidin
0.4mg
Eriodictyol
1.04mg
Hesperetin
5.26mg
Naringenin
0.88mg
Apigenin
0.18mg
Luteolin
1.93mg
Kaempferol
0.94mg
Myricetin
1.52mg
Quercetin
4.05mg

Nutrients percent of daily need

Calories:170.08kcal
8.5%
Fat:3.84g
5.91%
Saturated Fat:1.1g
6.86%
Carbohydrates:29.72g
9.91%
Net Carbohydrates:26.76g
9.73%
Sugar:23.26g
25.84%
Cholesterol:122.76mg
40.92%
Sodium:51.14mg
2.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.72g
11.44%
Vitamin C:27.87mg
33.78%
Selenium:10.74µg
15.35%
Vitamin K:14.09µg
13.42%
Vitamin B2:0.21mg
12.36%
Fiber:2.96g
11.83%
Folate:38.59µg
9.65%
Manganese:0.18mg
8.94%
Vitamin A:445.34IU
8.91%
Phosphorus:85.14mg
8.51%
Vitamin B5:0.72mg
7.17%
Vitamin B6:0.13mg
6.61%
Potassium:198.7mg
5.68%
Iron:1.02mg
5.65%
Vitamin B1:0.08mg
5.6%
Vitamin E:0.78mg
5.19%
Copper:0.1mg
5.17%
Vitamin B12:0.29µg
4.89%
Vitamin D:0.66µg
4.4%
Calcium:42.89mg
4.29%
Magnesium:16.15mg
4.04%
Zinc:0.55mg
3.68%
Vitamin B3:0.71mg
3.57%
Source:Epicurious