Arrowroot Jelly Trifle Recipe

Arrowroot Jelly Trifle

Serves 16

Arrowroot jelly was a favorite dessert in Victorian England. This lightly sweetened trifle makes a spectacular dessert for a crowd.

¼ cup arrowroot powder
2 ¼ cups unsweetened mixed berry juice, divided
⅓ cup sugar
1 cup fresh or frozen blueberries, plus more for garnish
1 cup fresh or frozen raspberries, plus more for garnish
2 8.9-oz. gluten-free pound cakes, such as Ener-G Foods or Foods by George, cut into thin slices
1 ½ cups all-natural whipped topping, such as TRUwhip, plus more for garnish, optional

1. Whisk together 1/4 cup berry juice, arrowroot powder, and sugar in bowl. Set aside.

2. Bring remaining berry juice to a boil in saucepan. Whisk in arrowroot mixture. Reduce heat to medium, and simmer 3 to 5 minutes, or until mixture thickens and turns clear, whisking constantly. Cool. Stir in blueberries and raspberries.

3. Line bottom of 8-inch-square glass or ceramic baking dish with pound cake slices. Spread with 1 cup arrowroot jelly, and top with 1/2 cup whipped topping. Repeat layering 2 more times. Cover, and refrigerate overnight. Garnish with berries and whipped topping, if using, before serving.