Fourth of July Berry Trifle

Photography by Kent Phillips / Detroit Free Press

The Christian Science Monitor recommends a recipe for a red, white and blue trifle using seasonal berries for 4th of July celebrating that looks absolutely delectable. For me the recipe needs a little “veganizing” first.

The recipe calls for cubes of pound cake.

Betsy DiJulio at The Blooming Platter of Vegan Recipes has put together a recipe for vegan pound cake inspired by A Vegan for Dinner. So let’s bake that first.

VEGAN POUND CAKE

Ingredients:

1/2 cup vegan butter, softened (I like Earth Balance)
1 1/2 cups granulated or raw sugar (she uses granulated)
6 ounces (one half of a box) plain or low fat Silken firm tofu (blending or processing first assures no lumps)
2 cups unbleached all-purpose flour
1/2 cups water
2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons baking powder

Here’s How:

Preheat oven to 350 degrees. Lightly grease a 5 x 9″ loaf pan. Cream together butter and sugar with an electric mixer on medium speed until fluffy. Beat in tofu until well combined. Add 1 cup flour and, with mixer on low, mix just until incorporated. Add water and extracts and do the same. End with remaining cup of flour and baking powder. Increase speed to medium and beat for 1-2 minutes. Spoon mixture into pan and lightly smooth the top. Place on the center rack of the oven and bake for 55 minutes.

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Now on to the trifle.

FOURTH OF JULY BERRY TRIFLE

Ingredients:

Vegan pound cake, cubed (about 10 oz)
1-1/2 cups strawberries, sliced
1-1/2 cups blueberries
1-1/2 cups raspberries
4 tubs of Vanilla So Delicious Coconut Milk yoghurt
Fresh mint for garnish (opt’l)
Paper flags for decoration

Here’s How:

Layer a large glass serving bowl with cubed pound cake.
Sprinkle a layer of blueberries. Ladle on a layer of yoghurt.
Repeat with cake, this time with strawberries and raspberries, and the yoghurt.
Repeat, ending with the yoghurt.
Garnish with fresh mint.

Note: Of course you can substitute your favorite vegan “whipped cream” in place of the yoghurt. Or if you have some very ripe bananas lying around, how about using One Ingredient Vegan Ice Cream!

Beautiful. It is also great made up in individual servings in your favorite glassware as shown in the picture.

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