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DessertsOther Desserts pg 3 >  Trifle, Low Fat Summer Trifle



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This simple American version of an old English favorite will wow your guests - and they'll never know it was so easy! Made in individual parfait glasses.

Serves 8

• Raspberries, blackberries
• 2 (12) ounce packages whole frozen raspberries
• 1/2 cup sugar, or to taste
• 1/2 Angel Food cake, cut into 1" cubes
• 1 teaspoon Cream Sherry per glass (Raspberry, blackberry, or other liqueurs may be substituted, with good results.)
• 1 (8) ounce light whipped topping
• Ginger snaps, about (6) 2” cookies, crushed

Gently wash and drain berries. Set aside.

Process thawed raspberries in food processor or blender until smooth, about 10 seconds. Strain, if desired, using fine sieve to remove seeds. Stir in sugar. Set aside.

Cover bottom of dessert glasses with about 1 1/2 Tablespoons raspberry puree. Add angel food cake cubes and fill to half full. Sprinkle with Cream Sherry. Drizzle 3 to 4 Tablespoons raspberry puree over cake. Fill remainder of glass with mixed berries, leaving room for topping. Top with whipped topping. Sprinkle with ginger snaps.

COOK’S NOTE: This is the type of versatile recipe every cook loves to have in their repertoire. It has endless possibilities - Angel food cake can be replaced with pound cake, muffins, or whatever sweetcake you happen to have on hand. In addition to the liqueurs listed above, kahlua has also been used with positive ratings. (Cointreau, kirsch, or amaretto would also be good choices.) Frozen yogurt makes a wonderful addition as well, with or without the whipped topping.

Oregon Raspberry & Blackberry Commission -
dessert, trifile


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