Fresh peaches and fresh blueberries mingle in layers of peach pudding and blueberry cream in these adorable summertime mini dessert trifles.
Peach Blueberry Mini Trifles
Sue Lau | Palatable Pastime
My recipe of the day with #StoneFruits is for a very simple and easy peach and blueberry trifle.
Authentically, the dessert hails from British cuisine, but this version is by no means authentic, nor does it even try to be.
This is something simple, that even children can help prepare, mainly because it is both no-bake and no-cook (except for heating a cup of water).
The trifle is comprised of both fresh peaches along with fresh blueberries, held within layers of peach pudding and blueberry infused cream, along with bites of angel food cake for good measure.
It’s perfect for those who love shortcake, or those who are fond of puddings and fresh fruit. You can build these in champagne glasses, but I like family style done in half-pint canning jars. That way I can pop the lid on them until I want to serve, then top with some whipped cream.
It makes them very portable and if you use a slightly larger jar you can add the whipped cream and still get the lid on, for easy transport in the lunch box.
If you check out the silicone freezer jam jars I have also used today for my seven layer dip cups, you can see the advantage of that for kids when you don’t want to risk having them break the jars going back and forth to school.
So yet another school lunch idea, all just in time for the tidal wave of peaches at the market. Peaches are my favorite fruit (well, after lemons, which I use daily in tea) so that tidal wave is no problem for me.
Check out all the yummy recipes for Stone Fruit Week:
2 Ingredient Healthy Mango Sorbet from Blogghetti
Cherry Cobbler with Mint Ice Cream from Our Good Life
Cherry Pie Crumble Bars from Sweet Beginnings
Grilled Peaches from Everyday Eileen
Peach, Prosciutto, and Ricotta Pizza from The Spiffy Cookie
Peach Blueberry Mini Trifles from Palatable Pastime
Peach Macaron from A Kitchen Hoor’s Adventures
Vegan Mango & Coconut Snack Cake from The Baking Fairy
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Peach Blueberry Mini Trifles
- 8 glasses or half-pint canning jars
- 1/4 cup peach gelatin mix
- 1/2 cup boiling water
- 1 (3.4 ounce) box instant vanilla pudding mix
- 1 cup half and half
- 1/2 cup whole milk
- 8 ounce container whipped topping or 2 cups prepared stabilized whipped cream
- 1/4 cup blueberry preserves warmed briefly in microwave
- 3-1/2 ounces cubed angel food cake 1/4 of a whole one
- 2 large peaches pitted, peeled and chopped (about one pound)
- 1 cup fresh blueberries
- Extra whipped cream for topping
- Whisk together the peach gelatin and boiling water (I microwave) until it dissolves and set aside.
- Whisk together the vanilla pudding mix with the half and half and milk; set aside.
- Blanch peaches one minute and peel; cut in half discarding pits, then chop.
- Fold whipped topping and preserves together; set aside.
- Line up 8 half pint canning jars.
- Divide peach pudding among jars and top with chopped peaches.
- Top with cubed angel cake and press down.
- Top with blueberry whipped cream.
- Cover with plastic wrap and chill an hour or until set.
- Top with most of the blueberries and some whipped cream, leaving a few blueberries for the top.