it’s the long weekend month! And
that’s all thanks to the almighty queen herself, she celebrates her birthday on
the second Monday of this month so we shall be dedicating this month’s dessert
to the royal family- this month’s recipe serves up to 12 people so you can
feast just like the royal family would on Queen Elizabeth’s born day… why not
try the one and only “ENGLISH TRIFLE”, this dessert is a cold dessert made with
sponge cake spread with jam or fruit, soaked in wine or sherry sauce , covered
with a custard sauce and cream, and decorated.
Ingredients
· 1
package (.3 ounce) sugar-free strawberry gelatin
· 1
cup boiling water
· 1
cup cold water
· 1
cup mashed strawberries
· 1
teaspoon sugar
· 1
can (8 ounces) unsweetened pineapple chunks
· 1
cup sliced firm bananas
· 1
prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
· 2
cups sliced fresh strawberries
· 2
cups cold fat-free milk
· 1
package (1 ounce) sugar-free instant vanilla pudding mix
· 1
carton (8 ounces) frozen fat-free whipped topping, thawed
· 1/4
cup slivered almonds, toasted
1. In a small bowl, dissolve gelatin powder in
boiling water. Stir in cold water. Transfer half of the gelatin mixture to a
small bowl; cover and refrigerate for 1 hour or until slightly thickened.
Reserve remaining gelatin mixture; let stand at room temperature.
2. In a small bowl, combine mashed strawberries and
sugar; set aside. Drain pineapple, reserving 1/4 cup juice; cut pineapple
chunks in half and set aside. Toss banana slices with reserved pineapple juice;
set aside.
3. In a 3-qt. trifle bowl, layer half of each of the
following: cake cubes, mashed strawberries, pineapple, banana mixture and
sliced strawberries. Pour refrigerated gelatin over top. Set aside remaining
cake and fruit. Place trifle and reserved gelatin in refrigerator for 20 minutes
or until gelatin is slightly thickened.
4. In a small bowl, whisk milk and pudding mix for 2
minutes. Let stand for 2 minutes or until soft-set. Spread half over trifle.
Repeat layers with remaining cake, fruit, reserved gelatin and pudding. Top
with whipped topping. Cover and refrigerate. Just before serving, sprinkle with
almonds. Yield: 12 servings.
By Mary Luluga
