A Trifle Decadent
"This delightful, low-cal trifle comes from Canadian Homemakers Magazine /2004. Thickened yogurt and angel food cake replace whipped cream and pound cake to make a luscious light trifle. Berries can be frozen or fresh. Garnish with fresh berries and some mint leaf for a pretty presentation.
The custard part can be made ahead of time and yogurt must be drained of it's liquid ahead of time"
- Ready In:
- 2hrs
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 oranges
- 1⁄2 cup granulated sugar
- 2 eggs
- 1 tablespoon butter
- 3 cups low-fat plain yogurt
- 5 cups mixed berries
- 2 tablespoons maple syrup
- 1 angel food cake, cubed
directions
- Grate rind from 1 orange to make 2 teaspoons Set aside. Juice oranges to make 2/3 cup. In heavy-bottomed saucepan, combine orange juice, sugar, and beaten eggs. Cook over med. heat, stirring, until mixture is thickened and bubbly. Remove from heat and gradually stir in butter until melted; stir in rind. Scrape into bowl; cover with plastic wrap directly on surface. Let cool to room temp.; refrigerate for up to 2 days.
- In a coffee filter or cheesecloth-lined sieve set over a bowl in refrigerator.; drain yogurt for at least 2 hours.
-
To Assemble:
- Fold yogurt into orange custard.
- Toss berries with maple syrup.
- In an 8 cup trifle or glass bowl, layer one-third of the cake cubes, one-third of the berry mixture and one-third of the yogurt mixture. Repeat layers twice, ending with the yogurt mixture. Smooth top and garnish with berries and mint leaves (to be removed before serving).
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RECIPE SUBMITTED BY
I am a happily retired teacher living on Lake Huron in Ontario, Canada with my husband, Ted. We are a team in the kitchen with him chopping, grating, mixing etc. and cleaning up the mess. What could be better than that?
He has a few favourite recipes that he may share one day. I also enjoy walking and shopping with friends, reading, knitting, sewing, travelling a bit and spending time with our children and grandchildren and extended family.
