Yield: 20 Servings
|1 \N||Recipe No-Cholesterol Passover Angel Food Cake (recipe follows)|
|1 cup||Passover Sherry (up to)|
|2 cups||Sliced strawberries (unsweetened)|
|2 \N||Bananas, sliced|
|2 cups||Fresh pinapple , cut into chunks, or the Kosher for Passover canned equivalent|
|2 \N||Oranges, peeled and broken into sections|
|4 \N||Kiwis , peeled and sliced|
|1 \N||Recipe No-cholesterol Passover Orange Pudding (recipe follows)|
Source: Published in L.A. Times, 1991 Cut cake in 1-inch fingers. Let standuncovered for a few hours to slightly dry out. (Trifle is usually made with stale cake). Arrange cake fingers around bottom and sides of deep glass bowl or trifle dish. Sprinkle with ⅓ cup Sherry. Arrange about ½ the sliced fruit on and around cake fingers. Pour over ½ of pudding. Add another layer of cake fingers.
Sprinkle with more Sherry. Pour over remainder of pudding. Cover and refrigerate until fully chilled and ready to serve.
To serve, heap remaining fruit on top of trifle. Serve at once.
Per serving: 210 calories; 5 g fat Posted to JEWISH-FOOD digest V97 #058 by alotzkar@... (Al) on Jan 18, 1904.