Recipe of the Month
Berry Trifle
Ingredients
- 1/2 cup sugar
- 1/3 cup cornstarch
- 3 cups nonfat milk
- 2 egg yolks, slightly beaten
- 1 teaspoon vanilla extract
- 1 10 3/4 - ounce reduced fat pound cake
- 1/4 cup seedless raspberry jam
- 1/3 cup orange juice (or orange liqueur)
- 2 pints fresh blackberries and/or boysenberries, divided
- 1 8-ounce container fat free whipped topping
- 2 tablespoons sliced almonds, toasted
Directions
- In a medium saucepan, stir together sugar and cornstarch
- Gradually add milk, stirring until smooth
- Stir in beaten egg yolks
- Cook over medium heat, stirring constantly, until mixture comes to a boil
- Reduce heat, boil gently for 2 minutes and remove from heat
- Transfer to a bowl, stir in vanilla and refrigerate, covered, until chilled
- Cut pound cake into 1-inch slices
- Arrange half the slices on bottom of a trifle bowl (a wide, deep bowl with straight sides) or any deep glass bowl
- Spread raspberry jam over slices and drizzle with orange juice or liqueur
- Layer with half the berries, then half the chilled custard and half the whipped topping
- Repeat layers with remaining ingredients
- Top with toasted almonds.
Yield
5 ounces (1/16 of recipe)
Note: You can also make this recipe using instant vanilla pudding and blueberries, raspberries and/or sliced strawberries.
Source
Shape; May 2004.
