You have to make this Red White and Blue Trifle for a special party or brunch! This trifles recipe uses three types of healthy berries – blueberries, blackberries, and raspberries.
This easy trifle recipe is based on a recipe I came across on ABC’s The Chew - Carla’s Summer Berry Pudding. But first, I needed to turn it into a gluten free dessert recipe!
Then I wanted to add a blue and white layer to turn it into a Red White and Blue Trifle for various patriotic holidays. I thought that would be really fun!
Making a gluten free dessert recipe
I also made this easy trifle recipe dairy free by using a non-dairy whipped topping instead of regular whipped cream. You should check the topping you buy to make sure it’s truly dairy free. Not all brands are.
(Check the raisin bread you’re using to make sure it’s dairy free, too.)
Of course, you can use regular bread and regular whip cream if you don't have any food sensitivities or allergies.
To cut out a few calories, I used sugar free apricot preserves.
I also used stevia instead of regular sugar.
Creating an easy trifle recipe in a trifle bowl
What I especially like about this Red White and Blue Trifle is the presentation. It’s super easy to do if you have a proper trifle bowl. It makes a gorgeous display that everyone will marvel over!
Plus, once you purchase a trifle bowl, you’ll find yourself using it for other easy trifle recipes as well as layered dips and salads like a Chopped & Layered Taco Salad or Layered Mexican Christmas Eve Salad.
Make a Red White and Blue Trifle this summer!
- 1 loaf of gluten free raisin bread
- 1 cup sugar free apricot preserves
- 2 cups raspberries
- 2 cups blackberries
- 4 cups blueberries, divided
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 2 tablespoons powdered stevia (I like Stevia Extract in the Raw.)
- 1 (10 ounce) tub non-dairy whipped topping
- Spread the apricot preserves on one side of each of the slices of bread.
- Line the trifle bowl with the slices of bread, jam side in. If needed, cut bread into smaller pieces to make a solid wall. Leave a few inches at the top for whipped topping and blueberry layers. Reserve a few slices of the bread to use as the top layer.
- Combine the raspberries, blackberries and 2 cups blueberries in a saucepot over medium heat with lemon juice, palm sugar, and stevia. Cook until the berries begin to burst, about 5 minutes, then remove from heat.
- Pour the berry mixture into the well in the bread-lined trifle bowl. Cover the top with the reserved slices of the bread.
- Place a layer of plastic wrap over the top of the cooked berries and bread layer. Place a few plates on top to weigh it down. Place in refrigerator and chill overnight.
- Add a layer of whipped topping. Then carefully add the remaining 2 cups of blueberries.
- Spoon trifle into small bowls and serve.
- Serving size: 1 bowl
Originally published on July 1, 2013. Updated with new pictures and information.