Red White and Blue Trifle
This Low carb Red White and Blue Trifle is perfect to help you celebrate Memorial Day, Fourth of July, or any other time you are feeling like a patriotic dessert as it combines strawberries, raspberries, blackberries, and blueberries that are separated with delicious creamy layers. This trifle is definitely one of my favorite low-carb desserts.
Red White and Blue Trifle
If you are looking for the perfect summer dessert for your upcoming fourth of July celebration then look no further than this low carb red white and blue trifle. You will love the layers of creamy filling paired with the fresh berries for this truly festive dessert that everyone will love. Serve this with our tasty 4th of July Patriotic Crack for a dessert spread that will have everyone smiling all night long!
How to make red white and blue trifle
- In a large mixing bowl, add the cream cheese, ½ cup heavy cream, powdered erythritol, and vanilla. Beat until smooth and creamy.
- In another bowl, whip the heavy cream until soft peaks form.
- Fold half of the whipped cream into the cream cheese mixture. Then, fold the remaining whipped cream into the mixture.
- Place about 1/5 of the cream cheese fluff into the bottom of the trifle bowl. Top with a layer of strawberries. Add another layer of the cream cheese fluff and top with blackberries. After another layer of the cream cheese fluff, add a layer of raspberries. Smooth a fourth layer of cream cheese fluff over the raspberries and then top with the blueberries.
- Top with the remaining cream cheese fluff. Garnish with additional berries if desired.
- Cover and refrigerate until ready to serve.
Tips Tricks and FAQs
- I recommend making this an hour or two ahead of time and letting it sit in the fridge so the flavors can meld together.
- Feel free to swap out a type of berry for another berry.
- If you want to turn this into a hearty dessert, add 1 inch squares of pound cake as you layer.
- If you find yourself without powdered erythritol you can easily use sugar or powdered sugar. Powdered sugar is what I use when I am not making this low carb version because it makes the heavy cream and cream cheese mixture smoother.
- If you don’t have a trifle dish you can use a 13 x 9 pan.
- Feel free to get creative! When adding your berries to the top add your blueberries in the shape of a star and then fresh cut strawberries all around it.
Storage
This is best enjoyed the same day. If you have leftovers you can lightly cover it with plastic and store it in the fridge for about 3 days. Over time the creamy layer will become watery.
Red White and Blue Trifle
This Low carb Red White and Blue Trifle is perfect to help you celebrate Memorial Day, Fourth of July, or any other time you are feeling like a patriotic dessert as it combines strawberries, raspberries, blackberries, and blueberries that are separated with delicious creamy layers.
Ingredients
- 2 (8 ounce) packages cream cheese, room temperature
- 1 teaspoon vanilla
- Strawberries stem removed and quartered
- Raspberries
- Blueberries
- Blackberries
Instructions
- In a large mixing bowl, add the cream cheese, ½ cup heavy cream, powdered erythritol, and vanilla. Beat until smooth and creamy.
- In another bowl, whip the heavy cream until soft peaks form.
- Fold half of the whipped cream into the cream cheese mixture. Then, fold the remaining whipped cream into the mixture.
- Place about 1/5 of the cream cheese fluff into the bottom of the trifle bowl. Top with a layer of strawberries. Add another layer of the cream cheese fluff and top with blackberries. After another layer of cream cheese fluff, add a layer of raspberries. Smooth the fourth layer of cream cheese fluff over the raspberries and then top with the blueberries.
- Top with the remaining cream cheese fluff. Garnish with additional berries if desired.
- Cover and refrigerate until ready to serve.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 25Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 15mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
