Fruit Trifle
Serves: 12+
*Cuisinicity Tip: Depending on the size of your trifle bowl, you may need to trim the edge of the cake so that it will fit in the bowl, while leaving a small space all around it where the fruit will be displayed, up against the sides (see photo). If you need to trim the cake, just add whatever "trimmings" you have as your last layer. It doesn't have to be perfect, as it will be covered by one final layer of the vanilla yogurt and fruit. Also, depending on the size of your bowl, you may need to add more fruit and yogurt than the recipe calls for--how much is more of a "feel" (one can never have enough fresh fruit) and it will also yield more servings--perfect for a big party. I sometimes add canned sliced peaches (in pear juice), to add more color. Just be creative and have fun with this recipe--you cannot go wrong! Cuisinicity Tip 2: I use whole wheat pastry flour, which is made out of wholegrain soft wheat that is much lighter in taste than whole wheat flour. It is still rich in fiber and is perfect for pastries.You can find this flour at your regular supermarket in the health section.
  • White Wine Cake: Makes two 9-inch layers
  • ¾ cup sugar
  • 1 egg
  • 1 Tbsp vanilla
  • ½ cup canola oil
  • 1 cup dry white wine
  • 2 ½ cups whole wheat pastry flour*
  • 2 tsp baking powder
  • 4 egg whites
  • Rhum Glaze:
  • ¼ cup sugar
  • ¾ cup water
  • ½ cup rum (mount Gay)
  • Assembling the Trifle:
  • 4-5 cups lowfat organic vanilla yogurt
  • 3 cups sliced strawberries(rinsed)
  • 4 kiwis (peeled and sliced)
  • 2 pints blueberries (rinsed)
  • 2 pints raspberries(rinsed)
  1. Preheat oven to 350 and lightly "grease" two 9 inch pans with canola oil and line with parchment paper.
  2. In a large bowl of an electric mixer, cream the egg, sugar, vanilla and oil and beat until smooth.
  3. Stir in the wine and mix again briefly.
  4. Add the pastry flour, baking powder and beat until well blended.
  5. In a separate bowl whip the egg whites until stiff.
  6. Gently fold the whites into the batter. Divide the batter between the 2 pans.
  7. Bake for 20 minutes or until a toothpick inserted in center comes out clean.
  8. Let cool completely before unmolding and peel off the parchment paper, when ready to assemble.
  9. While the cakes are cooling off, combine ⅓ cup of sugar with ¾ cup water in a medium saucepan, and bring to a boil until the sugar dissolves, then let simmer for 5 minutes. Turn off the heat and stir in ½ cup rum and let cool.
  10. When ready to assemble, place a layer of vanilla yogurt at the bottom of the trifle bowl, then gently place one cake on top.
  11. Drizzle half of the rhum glaze over it and let it absorb for a minute.
  12. Arrange the fresh fruit (one layer of the same fruit at a time) around the cake. *There should be a little space between the cake and the side of the bowl (see photo) so that the fruit is displayed neatly [b]all around against the glass of the bow not on top of the cake.
  13. Then spread another layer of vanilla yogurt on top of the first cake and place the second cake on top of the yogurt.
  14. Drizzle the remaining rhum glaze over the cake, let it absorb for a minute.
  15. Arrange another layer of fruit around the cake as you did before, [u][i]alternating with each fruit.[/u]--see photo
  16. Finish with a layer of vanilla yogurt and place remaining fruit on top, arranged however you'd like so that it is beautifully displayed.
  17. Chill for several hours or overnight in the fridge (you'll need to allocate a tall space in the fridge for it!) so that all the flavors blend together and serve.
Recipe by Cuisinicity at