Individual Blueberry & Cream Trifles

Elegant trifles that taste as heavenly as they look.


For the jam
  1. Set aside ¼ cup of the berries for garnish.
  2. Bring all ingredients to a boil in a medium-sized saucepan. Turn down to a simmer and cook for 6-7 minutes or until thick. Stir frequently.
  3. Let cool while you put the cake and cream mixtures together.


For the cake layer
  1. In a small bowl, mix the cream cheese, Natrel Lactose Free 2%, lemon zest and juice and cinnamon until creamy and smooth. Set aside until you're ready to assemble.


For the whipped cream
  1. Pour the cream, honey/maple and vanilla in a large bowl or in a stand mixer bowl. Beat until stiff peaks form. Taste and add more honey/maple syrup if needed.


To assemble
  1. Coat cake cubes with a bit of the Natrel Lactose Free 2% and cream cheese mixture. 
  2. Place ⅓ of the softened cake cubes on the bottom of a trifle dish.
  3. Top with ¼ of the whipped cream mixture. Follow with ⅓ of the blueberry jam mixture.
  4. Repeat until you've used all the ingredients, ending with a layer of whipped cream.
  5. Garnish with fresh blueberries.

The Gouda Life

Ottawa, Ontario

Kelly Brisson shares her passion for cooking and food photography on her culinary blog, The Gouda Life.

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