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Recipe Name: Fresh Fruit Trifle Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

1/2 Cup(s) Granulated Sugar
1 Tablespoon(s) Cornstarch
1/2 Cup(s) Orange juice
2 Egg yolks
4 Ounce(s) Light cream cheese, softened
2 Teaspoon(s) Grated orange rind
1/4 Cup(s) Orange liqueur or juice
1 Cup(s) Whipping cream
1 Store-bought frozen pound
6 Cup(s) Prepared fresh fruits, Any
2 Tablespoon(s) Toasted sliced almonds
Garnish: mint sprigs
Raspberries, optional
In small saucepan, whisk together sugar, cornstarch and orange
juiceuntil smooth; whisk in egg yolks. Cook over medium heat,
whiskingconstantly, until mixture comes to a full boil and thickens,
about 3minutes. Remove from heat. Beat in cream cheese, orange rind and
liqueuruntil smooth. Transfer custard to a bowl, cover and chill (can
berefrigerated up to 1 day.) Just before assembling trifle, whip cream
andfold into custard. Cut cake into 3/4-inch cubes. Arrange half of
cubesin bottom of 10-cup trifle bowl or deep, straight-sided glass
bowl.Drizzle with half of raspberry sauce. Add half of fruit, pressing
somepieces against sides of bowl. Spoon half of custard over fruit. Top
withremaining cake cubes, patting down lightly. Spoon remaining
raspberrysauce over. Top with remaining fruit mixture and spread with
remainingcustard. Cover and chill for at least 4 hours or up to 1 day.
Beforeserving, sprinkle with toasted almonds. Garnish with mint
andraspberries, if desired.Raspberry Sauce: Press 1 pkg (10 oz.)frozen
unsweetened raspberries(thawed) through sieve to remove seeds. You
should have 1 cup of juice(add water if necessary). Pour into small
saucepan. Stir in 1/4 cupgranulated sugar and 1 1/2 tsp cornstarch
until smooth. Bring to boilover medium heat, stirring constantly until
thickened. Let cool; add 2tsp lemon juice. Cover and refrigerate up to
2 days.Makes 10 to 12 servings Preparation time: 35 minutes Per serving
forl2):345 calories,17g fat, 41 g carbohydrate, 4 g protein. Scanned
andformatted by Carole WalbergNOTES : The trifle can be layered in
individual dessert glasses insteadof one large bowl. Recipe by:
Homemaker's Magazine Nov/Dec'97Posted to recipelu-digest Volume 01
Number 359 by Bob & Carole Walberg<> on Dec 11,

Nutrition (calculated from recipe ingredients)
Calories: 136
Calories From Fat: 78
Total Fat: 8.9g
Cholesterol: 58.3mg
Sodium: 75.5mg
Potassium: 77mg
Carbohydrates: 11.8g
Fiber: <1g
Sugar: 9.9g
Protein: 2.7g

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