Cranberry Trifle Squares

Gluten Free
Health score
43%
Cranberry Trifle Squares
155 min.
7
654kcal

Suggestions


Indulge in the delightful layers of our Cranberry Trifle Squares, a gluten-free dessert that is sure to impress your family and friends. This visually stunning treat combines the tartness of fresh cranberries with the sweetness of whipped cream and the comforting texture of pound cake, creating a harmonious balance of flavors that will tantalize your taste buds.

Perfect for any occasion, whether it's a festive gathering or a cozy family dinner, these trifle squares are not only delicious but also easy to prepare. The vibrant cranberry sauce, made from scratch, bursts with flavor and adds a beautiful pop of color to the dish. Topped with a light and airy whipped cream, crushed sugar cookies, and a sprinkle of sliced almonds, each bite is a delightful experience.

With a total preparation time of just over two and a half hours, including chilling, you can easily make this dessert ahead of time, allowing the flavors to meld beautifully. Each serving is a generous portion, making it ideal for sharing. At 654 calories per serving, these squares are a decadent yet satisfying way to end your meal. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • cups sugar 
  • 1.5 cups water 
  • 12 ounces cranberries fresh
  • 0.5 teaspoon almond extract 
  • cups whipping cream (heavy)
  • 0.3 cup sugar 
  • 10.8 ounces round cake frozen thawed cut into 10 slices
  • cup p of sugar crushed
  • 0.3 cup almonds sliced

Equipment

  • bowl
  • sauce pan
  • baking pan
  • hand mixer

Directions

  1. Mix 2 cups sugar and the water in 2-quart saucepan. heat to boiling over high heat, stirring occasionally. Boil 10 minutes. Stir in cranberries; reduce heat to medium-high. Cook uncovered 3 to 4 minutes or until all the cranberries have popped. Stir in almond extract; cool.
  2. Beat whipping cream and 1/4 cup sugar in chilled large bowl with electric mixer on high speed until stiff.
  3. Arrange cake slices in bottom of rectangular baking dish, 11x7x1 1/2 inches, cutting slices if neccessary to cover bottom of dish. Spoon cranberry sauce over cake.
  4. Sprinkle with sugar cookies.
  5. Spread whipped cream over sugar cookies.
  6. Sprinkle with almonds.
  7. Cover and refrigerate at least 2 hours before serving.
  8. Cut into squares. Store covered in refrigerator.

Nutrition Facts

Calories654kcal
Protein2.92%
Fat34.08%
Carbs63%

Properties

Glycemic Index
27.88
Glycemic Load
46.76
Inflammation Score
-6
Nutrition Score
8.7743478546972%

Flavonoids

Cyanidin
22.67mg
Delphinidin
3.73mg
Malvidin
0.21mg
Pelargonidin
0.16mg
Peonidin
23.89mg
Catechin
0.25mg
Epigallocatechin
0.47mg
Epicatechin
2.15mg
Epigallocatechin 3-gallate
0.47mg
Eriodictyol
0.01mg
Naringenin
0.02mg
Isorhamnetin
0.12mg
Kaempferol
0.08mg
Myricetin
3.22mg
Quercetin
7.23mg

Nutrients percent of daily need

Calories:653.5kcal
32.68%
Fat:28.18g
43.35%
Saturated Fat:16.16g
101%
Carbohydrates:117.19g
39.06%
Net Carbohydrates:114.67g
41.7%
Sugar:84.42g
93.8%
Cholesterol:121.25mg
40.42%
Sodium:293.81mg
12.77%
Alcohol:0.1g
100%
Alcohol %:0.04%
100%
Protein:5.43g
10.87%
Vitamin A:1095.85IU
21.92%
Vitamin B2:0.32mg
18.65%
Manganese:0.37mg
18.52%
Vitamin E:2.49mg
16.62%
Phosphorus:125.52mg
12.55%
Fiber:2.51g
10.06%
Selenium:6.62µg
9.45%
Calcium:93.22mg
9.32%
Vitamin B1:0.13mg
8.95%
Vitamin C:7.21mg
8.74%
Iron:1.56mg
8.66%
Vitamin D:1.18µg
7.83%
Folate:25.6µg
6.4%
Magnesium:24.83mg
6.21%
Copper:0.12mg
5.98%
Vitamin B5:0.55mg
5.46%
Vitamin B3:1.09mg
5.46%
Potassium:180.4mg
5.15%
Vitamin K:4.69µg
4.47%
Vitamin B6:0.08mg
4.01%
Zinc:0.58mg
3.85%
Vitamin B12:0.21µg
3.55%