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    You are in: Home / Recipes / Stone Fruit Trifle With Lemon Balm (Or Verbena or Mint) Cream Recipe
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    Stone Fruit Trifle With Lemon Balm (Or Verbena or Mint) Cream

    Stone Fruit Trifle With Lemon Balm (Or Verbena or Mint) Cream. Photo by katew

    1/2 Photos of Stone Fruit Trifle With Lemon Balm (Or Verbena or Mint) Cream

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    gailanng's Note:

    Gives the term 'stone fruit' a whole new meaning. Use fruits that are available to you. Can sub herb with lemon zest and Amaretto may be subbed for the anise-flavored liqueur. By Lucy Waverman.

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    Units: US | Metric


    1. 1
      Peel peaches and remove pit. Slice into a bowl. Slice apricots and plums and add to bowl. Toss with anisette and 2 tablespoons sugar.
    2. 2
      Whip mascarpone and yogurt together with lemon verbena and remaining 2 tablespoons sugar. Layer fruit in a glass bowl or individual wine glasses and top with cream. Garnish with a sprig of lemon balm.

    Ratings & Reviews:

    • on January 23, 2012


      This is a lovely summery dessert. I just used fresh peaches as my stone fruit and then added grated lemon as I had no mint. It made a very pretty trifle.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Stone Fruit Trifle With Lemon Balm (Or Verbena or Mint) Cream

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 129.3
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.3 g
    Cholesterol 1.9 mg
    Sodium 7.4 mg
    Total Carbohydrate 30.6 g
    Dietary Fiber 2.6 g
    Sugars 28.3 g
    Protein 2.1 g

    The following items or measurements are not included:



    lemon balm

    lemon balm

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