RCI-DS.001.0365.001
Nearly-Instant Strawberry Trifle
Makes 10 to 12 servings.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- (12-ounce) nonfat poundcake; cut into 1-inch cubes1 unit
- orange juice 2 pint baskets California strawberries1/2 cupstemmed (divided)
- 10 tablespoons
- 1 1/4 cups
- 1 1/4 cups
- vanilla lowfat whipped topping1 1/2 teaspoonsmint leaves and additional strawberries, for garnish (optional)
Method
1
Stem and halve the strawberries, then place half of them in a bowl with 1/2 cup orange juice and 5 tablespoons sugar, stirring gently to combine.
2
Cut the poundcake into 1-inch cubes and set aside.
3
In a separate bowl, whisk together the nonfat milk, egg substitute, and remaining 5 tablespoons sugar until smooth.
4
Layer half of the poundcake cubes into the bottom of 4 serving glasses or bowls.
5
Top each glass with half of the macerated strawberries (those steeped in orange juice) and some of the liquid.
6
Divide half of the custard mixture evenly among the four glasses, pouring gently over the strawberries.
7
Add the remaining poundcake cubes as a second layer over the custard.
8
Pour the remaining custard mixture over the cake cubes, then top each trifle with the remaining fresh strawberries.
9
Spoon a dollop of vanilla lowfat whipped topping onto each trifle and garnish with mint leaves and additional strawberries if desired.