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Full Online Book HomeLearning KitchenDesserts - Lemon-berry Trifle
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Desserts - Lemon-berry Trifle Post by :jenssteps Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3507

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

Desserts - Lemon-berry Trifle

5 cups cubed angel food cake
8-oz. carton fat-free lemon yogurt
1/4 of an 8-oz. container frozen light whipped dessert topping, thawed
3 cups mixed fresh berries, such as red raspberries, blueberries, or sliced strawberries
Frozen light whipped dessert topping, thawed (optional)
Lemon balm sprigs (optional)

Place angel food cake cubes in a 2-1/2-quart clear glass bowl.

In a small bowl stir together the yogurt and 1/4 of an 8-ounce carton whipped topping. Spoon over cake cubes. Top with berries. Garnish with additional light whipped dessert topping and lemon balm sprigs, if desired.

Makes 6 servings.

Nutrition facts per serving: 143 cal., 2 g total fat (1 g sat. fat), 1 mg chol., 209 mg sodium, 29 g carbo., 2 g fiber, 4 g pro. Daily Values:
37% vit. C.
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3 cups non-fat plain yogurt 1/3 cup plus 1 tablespoon fresh lemon juice 2/3 cup sugar 4 ounces reduced-fat cream cheese, softened 2 teaspoons freshly grated lemon zest 2 teaspoons vanilla extract 2 pints fresh strawberries, hulled and thinly sliced 1 package ( 3 ounces ) ladyfingers ( 12 ladyfingers ) fresh mint sprigs or other herb for garnish Set a fine mesh sieve or colander over a bowl. Line with a double layer of cheesecloth or a coffee filter. Spoon in yogurt. Cover with plastic wrap and refrigerate for at least 8 hours of overnight. Discard whey or reserve for

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1 double sponge-cake unfilled Syrup: 2/3 cup water 11/4 tablespoons sugar 1/3 cup Marsala Custard: 3 egg yolks 1/4 cup caster sugar 6 teaspoons plain flour 1 cup milk 1 cup cream 1 teaspoon vanilla essence 28 oz can apricot halves -- drained and chopped Topping: 3 egg whites 1/4 cup sugar Cut each sponge in half horizontally. Line a 7-cup capacity container with foil or plastic wrap. Use a basin the same diameter width as the cake. To Make Syrup: Stir water and sugar in pan, over a medium heat, until sugar dissolves. Remove from heat. Add Marsala. To Make