Fody's Low FODMAP Berry Trifle

The 4th of July is usually a time for get-togethers with friends and family, and feeding a crowd is the norm. As far as easy fourth of July dessert ideas go, trifles not only improve upon standing, but they are easy to transport and can feed quite a few folks. Everything is just in one big bowl! This low FODMAP dessert is based upon our White Cake as one of the components. (PS: That cake recipe makes 2 layers, and you only need one. You can freeze one or halve that recipe). In addition, there are layers of pastry cream, lactose-free whipped cream, blueberries and strawberries. Remember to be mindful low FODMAP serving sizes; portion control is a must. While both are low FODMAP berries, according to the Monash University App, 140g of strawberries (10 large berries) and 28g of blueberries (about 20) are acceptable serving sizes on the low FODMAP diet.

One note: trifle dishes are typically clear with tall sides to show off your dish; the problem is that they come in various sizes, although most trifle dishes are 10 to 12 cups (2.4 L to 2.8 L) in volume. The trifle here was made in a dish that measures 9-inches across by 5-inches (23 cm by 12 cm) deep. Read the recipe through for do-ahead tips.

For the Pastry Cream: Put the milk in a medium saucepan and heat over medium heat until hot.

Meanwhile, whisk together the eggs, sugar, cornstarch, and salt in a heatproof bowl until very smooth.

Drizzle about one-quarter of the warm lactose-free milk over the egg mixture, whisking constantly. Add the remaining warm milk and whisk to combine. Immediately pour the mixture back into the saucepan and cook over low-medium heat until it begins to simmer, and bubbles appear around the edge. Cook, whisking constantly to prevent scorching, for about 1 minute. The pastry cream should be thick enough to see whisk marks and be satiny smooth. Remove from the heat and whisk in the butter and vanilla. Cool. You may make this a day ahead. Scrape cooled pastry cream into an airtight container, press plastic wrap directly onto the surface, snap on the cover, and refrigerate up to 3 days.

For the Strawberry Compote: Chop the strawberries (except for the 6 reserved ones) and divide the chopped ones in half. Place half of these chopped ones in a pot with the sugar and lemon juice. Mash with a potato masher. Cook over low-medium heat, mashing every now and then, until they become very juicy and sauce-like. Simmer for a few minutes until the compote thickens a bit, then remove from stove and fold in the remaining chopped berries. Cool before assembling trifle.

Trifle Assembly: Have your trifle dish at the ready. Your low FODMAP cake should be baked and cooled. Cut the cake into large cubes and slice 5 of the remaining berries, leaving the 6th whole, for top decoration; set aside. Whip the cream, sugar and vanilla until firm peaks form.

Read this section through so you know how to divide your components to get the look in the images. Create a single layer of cake cubes (about one-third of the cake) in your trifle dish and moisten with about half of the strawberry compote. Create a single ring of blueberries all the way around the edge bowl, then add a layer of pastry cream, using about half of it. Repeat with another third of the cake, the remaining compote, a ring of blueberries and the rest of the pastry cream. Create last layer with remaining cake and top with whipped cream. Use remaining blueberries and strawberries to create an attractive design on top, either like mine or use your own creativity! Trifle is ready to serve or may be refrigerated for up to 6 hours.