Post by carnation037 on Jan 17, 2003 22:30:16 GMT -6
Strawberry Trifle
1 (2.9-oz.) pkg. custard dessert mix
2 cups skim milk
1 egg yolk, well beaten
1/2 tsp. pure orange extract OR 2 tbsp. Grand Marnier
1 pint ripe, fresh strawberries (or other fresh fruit in season)
Sugar substitute equivalent to 1 tbsp. sugar
1 cup nondairy light whipped topping, thawed, divided
24 vanilla wafers
Stir custard mix into 2 cups skim milk in a small heavy saucepan. Add beaten
egg yolk. Stirring constantly, cook over medium heat just until mixture
comes to a boil. The mixture will be thin.
Remove from heat. Stir in Grand Marnier or orange extract. Pour custard into
a bowl; refrigerate uncovered, for 20 minutes or until it is cool and only
softly set.
While custard is cooling, slice strawberries, reserving 6 with hulls for
garnish. Mix sliced strawberries with the sweetener.
Gently fold 1/2 cup whipped topping into the custard with a rubber spatula.
Arrange 16 vanilla wafers, round side toward glass, on bottom and around
sides of a medium-sized glass dessert bowl. Spread half of the strawberries
over the cookies. Gently spoon on half of the custard. Arrange the remaining
8 cookies in a layer on top of custard; add layers of sliced strawberries
with liquid and custard.
Cover trifle with plastic wrap; chill at least 2 hours.
At serving time, top trifle with remaining 1/2 cup whipped topping. Garnish
with reserved strawberries.
Makes 6 Servings (3/4 cup each).
One 3/4-cup serving equals: 190 Cal; 4 g Total Fat (2 g Sat Fat); 32 g Carb;
35 mg Cholesterol; 170 mg Sodium; 5 g Protein; 1.5 g Fiber. ++++ Exchanges:
1 Fruit; 1/2 Lowfat Milk; 1/2 Starch; 1 Fat.
1 (2.9-oz.) pkg. custard dessert mix
2 cups skim milk
1 egg yolk, well beaten
1/2 tsp. pure orange extract OR 2 tbsp. Grand Marnier
1 pint ripe, fresh strawberries (or other fresh fruit in season)
Sugar substitute equivalent to 1 tbsp. sugar
1 cup nondairy light whipped topping, thawed, divided
24 vanilla wafers
Stir custard mix into 2 cups skim milk in a small heavy saucepan. Add beaten
egg yolk. Stirring constantly, cook over medium heat just until mixture
comes to a boil. The mixture will be thin.
Remove from heat. Stir in Grand Marnier or orange extract. Pour custard into
a bowl; refrigerate uncovered, for 20 minutes or until it is cool and only
softly set.
While custard is cooling, slice strawberries, reserving 6 with hulls for
garnish. Mix sliced strawberries with the sweetener.
Gently fold 1/2 cup whipped topping into the custard with a rubber spatula.
Arrange 16 vanilla wafers, round side toward glass, on bottom and around
sides of a medium-sized glass dessert bowl. Spread half of the strawberries
over the cookies. Gently spoon on half of the custard. Arrange the remaining
8 cookies in a layer on top of custard; add layers of sliced strawberries
with liquid and custard.
Cover trifle with plastic wrap; chill at least 2 hours.
At serving time, top trifle with remaining 1/2 cup whipped topping. Garnish
with reserved strawberries.
Makes 6 Servings (3/4 cup each).
One 3/4-cup serving equals: 190 Cal; 4 g Total Fat (2 g Sat Fat); 32 g Carb;
35 mg Cholesterol; 170 mg Sodium; 5 g Protein; 1.5 g Fiber. ++++ Exchanges:
1 Fruit; 1/2 Lowfat Milk; 1/2 Starch; 1 Fat.