 Healthy
Recipes
Cranberry Trifle
Serves 12
Ingredients
2 cups reduced-fat (2%) milk
3 large egg yolks
1/3 cup sugar
3 Tbsp. flour
Pinch of salt
2 tsp. vanilla extract
1 bag (12 oz.) fresh cranberries (or frozen and defrosted)
1 cup water
½ cup sugar
½ tsp. vanilla extract
1 angel food cake (about 12 oz.)
¼-3/4 cup heavy cream**
¼-1 tsp. vanilla extract, or to taste
Pinch of confectioners (powdered) sugar, or to taste.
Preparation
In a medium, non-stick saucepan, heat milk until bubbles
appear along the edges. Remove from heat, cover and set
aside.
In a small bowl, beat egg yolks until they turn a pale
color. Gradually beat in sugar until mixture thickens. Mix
in flour and salt until smooth and well blended. Slowly
mix in ¼ of the warm milk, then the remainder. Mix
until well combined. Set pan over medium-low heat. Cook,
keeping the mixture below a simmer, stirring (or whisking)
constantly until it thickens, about 5 minutes or until it
coats a tablespoon with a film. (One test is to run a finger
down the center of the spoon to see if a clear path remains.)
Immediately transfer custard to a medium bowl and stir in
vanilla. Press a sheet of plastic wrap onto the custard
so it makes contact with the surface. (This prevents a skin
from forming.) Let stand until room temperature,
about 4 hours. (This step can be done a day ahead. Refrigerate,
covered, overnight and bring to room temperature before
using.)
Meanwhile, in a medium saucepan bring cranberries, water
and sugar to a boil. Lower heat to medium-high and cook
until cranberries “pop”. Reduce heat and gently
simmer 5 minutes. Remove from heat and allow to cool. Taste
and add additional sugar, if needed.
Transfer mixture to a blender or food processor and mix
on highest speed until it becomes a smooth purée.
(Skins should be barely perceptible.) Transfer to a bowl
and mix in ½ tsp. vanilla and set aside. (This step
can be done a day ahead, refrigerated overnight and brought
to room temperature before using.)
Cut the cake horizontally with a large serrated knife into
3 even layers. Cover the bottom of a 2-quart glass bowl
with one layer, cutting or breaking it into pieces to fit.
(Angel food cake has “spring” to it, and you
can easily push small pieces into any gaps.) Spread half
the puréed cranberries on top to cover the cake evenly.
Spoon half the custard over the berries to cover evenly.
Repeat with a second layer of cake, purée and custard.
Top with the last layer of cake. Cover with plastic wrap,
then a sheet of foil. Chill at least 8 hours or overnight
in the refrigerator.
About an hour before serving, whip the cream in a chilled
bowl until it begins to thicken. While continuing to beat,
add vanilla, then confectioners sugar to taste. Beat only
until cream is thick, but still soft. Spread whipped cream
on top of the trifle to completely cover the surface evenly.
Cover and refrigerate 30 to 45 minutes, or until the whipped
cream is completely chilled. Remove and garnish top, if
desired, with frosted cranberries. Serve trifle immediately.
**The amount of cream needed will depend on the width
of the trifle dish at the top of the final layer. A dish
7 inches wide at the top requires ¼ to ½ cup
cream.
Nutritional Info
calories 230
protein 5 g
carbohydrates 44 g
-fiber 1 g
total fat 4 g
-saturated fat 2 g
sodium 219 mg |
