Raspberry Brownie Mini Trifles
- 1 8x8-inch pan of brownies, cut into bite-sized pieces
- 4 cups raspberries, divided
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
Place 1 cup of the fresh raspberries in a fine mesh strainer placed over a bowl. Using a spoon, press the berries through the strainer so that the seeds remain in the mesh strainer. Discard seeds and set aside the pulp/juice.
In a chilled mixing bowl, use a stand mixture and whip the cream and sugar together on medium speed until soft peaks form -- about 6 minutes.
In a large trifle dish or individual dessert dishes, layer pieces of the brownie, then add whipped cream, and then raspberries.
Repeat until all the brownies, whipped cream and raspberries are used up.
Then drizzle with reserved raspberry sauce and serve immediately.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.