Low-Fat Summer Trifle Recipe - Cooking Index
Low-Fat Summer Trifle Recipe - Cooking Index
| 2 | Whole frozen raspberries | |
| 1/2 cup | 99g / 3.5oz | Sugar - or to taste |
| 1/2 | Angel food cake - cut into 1" cubes | |
| 1 teaspoon | 5ml | Cream sherry per glass |
| 8 oz | 227g | Light whipped topping |
| 6 | Ginger snaps - crushed (2 inch) |
Gently wash and drain berries. Set aside.
Process thawed raspberries in food processor or blender until smooth, about 10 seconds. Strain, if desired, using fine sieve to remove seeds. Stir in sugar. Set aside.
Cover bottom of dessert glasses with about 1 1/2 tablespoons raspberry Puree .
Add angel food cake cubes and fill to half full. Sprinkle with Cream Sherry. Drizzle 3 to 4 tablespoons raspberry Puree over cake. Fill remainder of glass with mixed berries, leaving room for topping. Top with whipped topping. Sprinkle with ginger snaps.
Description: "This simple American version of an old English favorite will wow your guests - and they'll never know it was so easy! Made in individual parfait glasses."
Source:
Woman's Day - 3/10/98
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.