Difference between revisions of "Nearly-Instant Strawberry Trifle"
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* 1 1/2 teaspoons [[vanilla]] lowfat whipped topping, [[mint]] leaves and additional [[strawberries]], for garnish (optional) | * 1 1/2 teaspoons [[vanilla]] lowfat whipped topping, [[mint]] leaves and additional [[strawberries]], for garnish (optional) | ||
| − | == | + | == Procedures == |
# Place cake in 2 1/2- to 3-quart trifle bowl or other glass bowl; pour juice over and set aside. | # Place cake in 2 1/2- to 3-quart trifle bowl or other glass bowl; pour juice over and set aside. | ||
# In blender or food processor puree 1 basket of the [[strawberries]] with 4 tablespoons of the [[Granulated sugar|Sugar]], pour over cake. | # In blender or food processor puree 1 basket of the [[strawberries]] with 4 tablespoons of the [[Granulated sugar|Sugar]], pour over cake. | ||
Latest revision as of 19:37, 26 June 2012
Description
Makes 10 to 12 servings.
Ingredients
- 1 (12-ounce) nonfat poundcake; cut into 1-inch cubes
- 1/2 cup orange juice 2 pint baskets California strawberries, stemmed (divided)
- 10 tablespoons Sugar (divided)
- 1 1/4 cups nonfat milk
- 1 1/4 cups egg substitute
- 1 1/2 teaspoons vanilla lowfat whipped topping, mint leaves and additional strawberries, for garnish (optional)
Procedures
- Place cake in 2 1/2- to 3-quart trifle bowl or other glass bowl; pour juice over and set aside.
- In blender or food processor puree 1 basket of the strawberries with 4 tablespoons of the Sugar, pour over cake.
- Slice the remaining strawberries; arrange over cake and set aside.
- To make custard, in heavy-bottomed saucepan combine milk, egg substitute, vanilla and the remaining 6 tablespoons Sugar over medium-low heat.
- Stir constantly until mixture has thickened slightly and coats the back of a spoon.
- Remove from heat; cool slightly. Pour custard over strawberries.
- Cover and refrigerate 4 to 24 hours. Garnish, if desired.
