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Full Online Book HomeLearning KitchenDesserts - Trifle - Passover No-cholestrol English Trifle
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Desserts - Trifle -  Passover No-cholestrol English Trifle Post by :ramuks Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1978

Click below to download : Desserts - Trifle - Passover No-cholestrol English Trifle (Format : PDF)

Desserts - Trifle - Passover No-cholestrol English Trifle

1 recipe No-Cholesterol Passover Angel Food Cake (recipe follows)
Up to 1 cup Passover Sherry
2 cups sliced strawberries
2 bananas, sliced
2 cups fresh pineapple, cut into chunks
2 oranges, peeled and broken into sections
4 kiwis, peeled and sliced
1 recipe No-Cholesterol Passover Orange Pudding (recipe follows)

Cut cake in 1-inch fingers. Let stand uncovered for a few hours to slightly dry out.

Arrange cake fingers around bottom and sides of deep glass bowl or trifle dish. Sprinkle with 1/3 cup sherry. Arrange 1/2 the fruit on and around cake fingers. Pour 1/2 of pudding over fruit.

Add another layer of cake fingers. Sprinkle with more sherry. Add remaining pudding. Cover and refrigerate until fully chilled and ready to serve.

To serve, heap remaining fruit on top of trifle. Serve at once.

Makes 20 servings.

Per serving: 210 calories; .5 grams fat

No-Cholesterol Passover Angel Food Cake

1-3/4 cups sugar, divided
1-1/4 cups matzo cake meal
2 Tbsp. finely grated orange zest
1-3/4 cups egg whites (about 12 large eggs)
1/2 tsp. salt
2 Tbsp. orange juice

Preheat oven to 325 degrees.

Combine 3/4 cup sugar, matzo cake meal and orange zest in bowl.

Beat egg whites and salt in large mixer bowl until soft peaks form. Gradually add remaining 1 cup sugar, 1/4 cup at a time, alternating with orange juice. Beat well after each addition. Continue beating until stiff peaks form.

Fold in matzo meal mixture, 1/4 at a time. Use 15 under-and-over strokes for each addition, slightly turning the bowl after each stroke. Fold an additional 10 strokes.

Pour batter into ungreased 10 inch tube pan. Bake at 325º for 50 minutes to an hour, or until cake springs back to touch.

Remove from oven, immediately invert pan and cool.

No-Cholestrol Passover Orange Pudding

1/2 cup sugar
4-1/2 Tbsp. Passover potato starch
4 cups strained orange juice
1 tsp. grated orange zest

Combine sugar and potato starch in medium saucepan. Slowly pour in orange juice, stirring with whisk if necessary, to prevent lumps from forming. Add zest.

Cook over low heat, stirring constantly until mixture is smooth and thickened, about 20 minutes. Cover & chill before using.

Can be made a day ahead.

This recipe was developed by Leslye Michlin Borden and published in the LA Times in 1991.
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1 1/2 quarts milk 1 1/2 cups sugar 2 tablespoons cornstarch 6 eggs 1/2 cup sherry 2 cups cream, whipped 1 1/2 pounds pound cake, sliced Raspberry or strawberry preserves Pour the milk into the top of a double boiler. In a mixing bowl, beat together the sugar, cornstarch and eggs until smooth. Add to the milk and heat until the mixture is thickened, stirring constantly. Set aside to cool. Add the sherry to the cooled custard. Whip the cream and set aside. Arrange the cake slices in a 13 X 9 X 2-inch baking pan. Spread with preserves, then top

Desserts - Pampered Chef Coffee Trifle Desserts - Pampered Chef Coffee Trifle

Desserts - Pampered Chef Coffee Trifle
1 pkg (18.25 oz) brownie mix (plus ingredients to make brownies) 1 3/4 cup cold milk 2 pkgs (3.4 oz each) white chocolate instant pudding and pie filling 1/4 cup warm water 4 tsp instant coffee granules 2 cups thawed frozen whipped topping 3 toffee bars (1.5 oz each), coarsely chopped Prepare and bake brownie mix according to cake-like directions on box. Cool completely. Cut into 1 inch cubes.Whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping. Layer 1/3 of brownie cubes in bottom