Friday, September 22, 2006

A moist, lowfat trifle.

Suggestions: Needs to be refrigerated for 2 hours before serving.

Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 10 mins

Ingredients:

2.21 lb stone fruit (peaches, apricots, plums) cut into wedges
1/2 tsp Angostura bitters
1/4 cup custard powder
1/4 cup castor sugar
2 egg whites, beaten to soft peaks
7 oz pre-made sponge, cut into cubes
1 Tbsp flaked almonds, toasted
3 Tbsp sherry
3 cup fat free milk
1 cup plain yogurt
2 tsp vanilla extract

Directions:

Simmer fruit, 1/2 cup water and bitters until tender. Remove fruit, add half the sugar and boil for 1 minute. Cool.

Mix custard powder and a little milk in a saucepan until smooth. Add remaining milk, sugar and vanilla and cook, stirring until thickened. Cool.

Fold in egg white.

Layer cake, syrup, sherry, fruit and custard into a large dish. Top with yogurt and almonds.

Refrigerate 2 hours and serve.