Trifle with Berries and Sour Cream

cookiesThe other day I needed to clean out fridge and freezer in anticipation of the space that I would need for all the Christmas Eve food prep! But what does one do with frozen berries and sour cream (they had a sale so I went a little overboard!).

Then there was the box of vanilla wafers just sitting on the shelf and I thought, why not a variation on a simple trifle. It took just a little prep, some sitting in the fridge and even my hubby, who is not a dessert person, loved it.

So, next time you want something quick, semi-healthy and light, try this Trifle with Berries and Sour Cream!

Ingredients

    1 lb frozen blueberries
    2 lb frozen strawberries
    1 pint sour cream
    1 cup mini marshmallows
    1 capful vanilla extract
    4 packets of Splenda
    1 box of vanilla wafers

Directions

  • Empty frozen strawberries and blueberries into a bowl. Let them thaw and cut strawberries in half. In the summer months you can use real berries, but you’ll need to put a little sugar on them to generate the juice you get from the frozen berries. Set this bowl aside.
  • Dump sour cream into another bowl. Add capful of vanilla, Splenda and marshmallows. Mix well and place in fridge to set a bit. About an hour.
  • Use a quart and half clear glass bowl (it looks nice to see the layers of cookies, berries and sour cream!). Line the bottom and one row up with the vanilla wafers. Spoon some of the berries onto this layer, but try to leave the liquid behind for now. It’ll make it’s way to the bottom anyway.
  • Cover with about a cup of the sour cream mixture, spreading it out all over the berries.
  • Add another layer and row of vanilla wafers above the sour cream mixture.
  • Cover this vanilla wafer layer with more berries and again, another layer of sour cream.
  • Place some of the vanilla wafers in a plastic sandwich bag and crush them until they are a little coarser than bread crumbs. It’s okay if you’ve got a few pieces that are chunkier, but not too big. Sprinkle these pieces on top of the sour cream layer.
  • Refridgerate for several hours.

Easy, right? Now there are several variations you can do to this recipe. For starters, use light or fat free sour cream to reduce the calories. If you don’t like Splenda, substitute confectioner’s sugar. Real sugar will be too coarse in the sour cream mixture. Want to make it a little more adult? Add a touch of alcohol to berry mixture. Amaretto, Frangelica or Navan vanilla brandy would all be delightful. If you want to do strawberries only, try adding Godiva Chocolate Liqueur.

You can also add frozen or fresh raspberries to the mix. Just keep the ratio of 3 pounds to the one pint.

If you find as you’re doing the layers that you’ve got left over berries/sour cream, just keep on layering. You can also puree some of the berries for a sauce that you can drizzle over the trifle once it’s served.

Hope you enjoy this little treat!

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