The royal trifle

10 Servings

Ingredients

Quantity Ingredient
---Custard---
¼ cup Granulated sugar
2 tablespoons Cornstarch
2 tablespoons All-purpose flour
⅛ teaspoon Salt
1 Egg
3 cups 1% low-fat milk
1 tablespoon 70% buttermilk-vegetable oil spread
2 teaspoons Vanilla -Sponge cake---
⅔ cup Cake flour
1 teaspoon Baking powder
¼ teaspoon Salt
2 Eggs
½ cup Granulated sugar; no units printed in recipe, suggest cup, based on other sponge cake recipes
½ teaspoon Vanilla
¼ teaspoon Almond extract
Confectioner's sugar
½ cup Cherry jam
½ pint Strawberries; hulled
1 cup Frozen pitted sweet cherries, thawed, drained and halved
1 Kiwi fruit; peeled, halved lengthwise, sliced crosswise
2 tablespoons Sliced blanched almonds; toasted
Frozen nonfat nondairy whipped topping, thawed, optional

Directions

For custard, in medium bowl, mix sugar, cornstarch, flour and salt until blended. Whisk in egg and ½ cup milk. In saucepan, heat remaining milk over medium heat until small bubbles appear around edge. Gradually whisk hot milk into egg mixture. Return to saucepan; cook over medium heat, stirring constantly until mixture thickens and simmers, 2 minutes. Reduce heat to low; simmer, stirring, 2 minutes. Remove from heat. Stir in vegetable oil spread and vanilla. Pour into bowl. Press plastic wrap on surface; cool. Refrigerate 3 hours. For cake, preheat oven to 375°F. Line bottom of 13 x 9 x 2" baking pan with wax paper. Coat paper with nonstick spray. Into bowl, sift flour, baking powder and salt. In bowl with mixer at high speed, beat eggs, until thick, 5 minutes. Gradually beat in granulated sugar. Add vanilla and almond extracts and 3 tablespoons water. Reduce speed to low, beat until blended. Sift in flour mixture in three additions; beat at low speed until just blended. Pour into pan, spreading evenly. Bake 12 minutes or until top is golden and toothpick inserted into center comes out clean. Cool in pan on rack 5 minutes. Dust kitchen towel with confectioners' sugar. Turn cake out onto towel. Peel off wax paper. >From long side, roll cake and towel up together. Let cool on rack. To assemble, unroll cake and towel. Spread cake with jam. From same long side, roll up cake without towel. Cut cake crosswise into ½" thick slices. Arrange a few slices in bottom of 2-quart straight sided glass bowl. Spread 1 cup chilled custard over top. Set aside 4 small strawberries for garnish. Slice remaining berries. Top custard in bowl with half the sliced berries and half the cherries. Arrange some cake slices around side of bowl so cut sides show through. Top fruit layer with remaining cake slices. Top with remaining custard, spreading to cover fruit. Cover with plastic wrap; refrigerate overnight. Cut reserved strawberries in half. Garnish trifle with kiwi, strawberry halves, almonds and if desired, whipped topping.

Makes 10 servings. Per serving: 230 calories; 6 g protein; 4 g fat; 70 mg cholesterol; 42 g carbohydrates; 179 mg sodium.

Your time in the kitchen: 40 minutes. Ready to serve in 4 hours + overnight.

Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World 11/4/97, Richard Simmons Posted to MC-Recipe Digest V1 #879 by 4paws@... (Shermeyer-Gail) on Nov 01, 1997

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