AE Dairy Weekly Taste Test

AE Dairy has made fresh, delicious dairy products in Des Moines with milk from Iowa farms since 1930. The family-owned and operated company is passionate about creating great-tasting dairy in flavors people love.

Since its founding, the AE Dairy team has continued a weekly tradition of taste testing every product. They test for consistency, flavor and texture to ensure products are just right.

And when it comes to developing new flavors, it can take months or even years to get the taste just right. Miriam Erickson Brown, president and CEO of AE Dairy, shares that developing strawberry yogurt was a lot like finding a prince – she had to kiss a lot of “frogs” before finding the right jammy endnote.

Raspberry & Cream Trifle Recipe

Recipe courtesy of AE Dairy

Makes 8-12 servings


  • 1 9-inch purchased angel food cake
  • 2 cups raspberries, fresh or unsweetened frozen
  • ¾ cup high-quality seedless raspberry preserves
  • 4 tablespoons AE Orange Juice
  • 6 cartons AE French Vanilla Bean Lowfat Yogurt or Sweet Cream Whole Milk Yogurt
  • 2 cups AE Heavy Whipping Cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Additional raspberries and toasted sliced almonds for garnish


Slice the cake into thick slices, then cut the slices in half on the diagonal into triangles; set the cake aside. In a bowl, fold together the raspberries and preserves until well coated (try not to smash the berries too much).

To assemble the trifle, arrange some of the cake triangles in a single layer on the bottom of a 4- to 6-quart glass trifle dish or large serving bowl. Drizzle the slices with 2 tablespoons of the orange juice, then spoon half the berry mixture on top of the cake. Smooth the berries to cover the cake completely. Top the berries with 3 cartons of yogurt and smooth the yogurt to cover the berries. Arrange more cake on top of the berries (you may not use all the slices), drizzle with the remaining orange juice, then top with the rest of the berry mixture and yogurt. Cover the trifle with plastic and refrigerate for several hours or overnight.

Before serving, whip the cream with the powdered sugar and vanilla. Spread the whipped cream on top of the trifle, then garnish with more raspberries and sliced almonds.

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