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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 8 |
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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 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:
1. 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.
2. In a coffee filter or cheesecloth-lined sieve set over a bowl in refrigerator.; drain yogurt for at least 2 hours.
3. To Assemble:.
4. Fold yogurt into orange custard.
5. Toss berries with maple syrup.
6. 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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