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Full Online Book HomeLearning KitchenDesserts - Razzleberry Trifle
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Desserts - Razzleberry Trifle Post by :jdmml Category :Learning Kitchen Author :Unknown Date :January 2012 Read :575

Click below to download : Desserts - Razzleberry Trifle (Format : PDF)

Desserts - Razzleberry Trifle

2 1/2 cups sliced fresh strawberries
1 cup fresh or frozen raspberries (thawed)
2 T sugar
1 pkg. regular or instant vanilla pudding mix (6 serving size)
3 cups skim milk
10 sliced (1/2 inch each) fat free pound cake
1/4 cup low sugar raspberry jam

Topping:
3/4 cup light whipped topping
3/4 nonfat vanilla yogurt


Combine strawberries, raspberries and sugar in a medium size bowl, and stir to mix well. Set the mixture aside 20 minutes to let juices develop.

Prepare the pudding with the skim milk according to package directions. Set aside. (if you are using regular pudding, let it chill 1 to 2 hours before proceeding.)

Spread one side of each cake slice with a thin layer of the jam. Arrange half of the slices over the bottom of a 3 quart trifle bowl. Top first with half of the fruit, and then with half of the pudding. Repeat the layers.

To make the topping, place the whipped topping in a small bowl, and fold the yogurt into the topping. Swirl the mixture over the top of the trifle, cover and chill at least 2 hours before serving.

Yield 10 1 cup servings
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To create Strawberry-Sugar Biscuit Trifle in a checkerboard pattern as shown in the photo, arrange strawberry halves around outside edge of dish, leaving space between. Then use an iced tea spoon to carefully spoon custard between the berries. When prepping for this recipe, make the custard first; then bake the biscuits, and prepare the fruit. Sugar Biscuits (recipe follows) 6 tablespoons orange liqueur or orange juice, divided 2 1/2 pounds strawberries, halved Trifle Custard (recipe follows)1 1/2 cups whipping cream 1/4 cup plus 2 tablespoons powdered sugar Garnishes: strawberries, mint leaves Cut Sugar Biscuits in half; brush cut sides evenly with
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1 pkg (3.9 oz) instant chocolate pudding mix 2 c cold milk 1 loaf (10 3/4 oz) frozen pound cake, thawed 2 c fresh OR frozen raspberries, thawed 1 c raspberry preserves Whipped topping Mix pudding and milk according to package directions. Chill. Cut pound cake into 1 in cubes.Place half in a 2 quart glass bowl. Gently stir together raspberries and preserves. Spoon half of this mixture over cake. Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer remaining berries and pudding.
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