This year’s holiday dessert features the spectacular Egg Nog Poundcake I discovered last year. It’s easy peasy to make and looks gorgeous.

egg-nog-trifle-for-blog

All you need is one Egg Nog Poundcake (sans cranberries), 3 cups of cherry pie filling, and homemade whipped cream. You can add a little egg nog or nutmeg to your whipped cream, if you want.  Cut up the pound cake into cubes.  Alternate the layers of cake, cherries, and whipped cream in pretty glasses (for individual servings) or a trifle dish (for a buffet centerpiece). You can make it ahead and leave it, covered with saran wrap, in the refrigerator until you are ready for dessert. Just leave the last dollop of whipped cream for right before you serve them. FANCY!!

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This berry trifle rests on the very BEST lemon cake recipe I’ve come across — and of course it’s from Ina Garten.

Whip up this lemon cake (I’m feeling lazy tonight, so I’m not retyping it here). Instead of loaf pans, use a sheet cake pan. When the cake is cool, cut it into one inch squares.  In a pretty glass dessert dish, layer the cake with fresh berries and whipped cream (make your own — it’s worth it) and VOILA!

Lemon Trifle

Inspired by the success of my holiday trifle, and a recipe for homemade banana custard and nutter butter trifle, I made these low-cal and (almost 100%) sugar free desserts for a spontaneous dinner party. 

Ingredients

Sugar free instant Jell-o banana pudding
1% milk
Sugar free Cool-Whip (barely thawed)
Reduced fat vanilla wafers

How I made it:

Make the pudding according to the box, using the low fat milk.  After it has set, assemble the trifles in small glass dessert dishes or fancy cocktail glasses (I used stemless martini glasses). 

Place a layer of vanilla wafers at the base of the glass or dish.  Top with a layer of banana pudding, then the barely thawed (so it’s still cold and firm) cool whip.  Follow with more vanilla wafers, pudding and coolwhip.  Finish with a vanilla wafer tucked into the cool whip on top.

 

The result:

The presentation is important (otherwise it’s just a suburban diet trick). It’s cool, creamy, and very banana-y.  As good as my mother’s banana pudding, but with a lot fewer calories.   And, for the low-carb eater, it’s a nice treat (just minimize or avoid the cookies).