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1000 Calorie A Bite Trifle

Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit. Place fruit in large trifle bowl and add an ample quantity of sherry. Leave for twenty-four hours to soak in the refrigerator.
Preheat oven to 350 degrees F. Cream butter and sugar until light and fluffy. Add eggs and about 2 T of flour and beat. Fold in rest of flour. Bake in 7-inch square tin for 25-30 mins until brown. Let cool. Slice into fingers and arrange on top of fruit. More sherry may be added at this point.
Pour one large glass of sherry. Mix eggs and add all ingredients to small bowl. Place bowl in pan of simmering water. Stir continuously with wooden spoon, sipping sherry, until custard thickens. This takes about ten minutes. Pour custard on top of sponge. Chill in fridge. Whip cream until stiff and smooth over top of custard. Arrange almonds decoratively.

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American Trifle

Mix ricotta, sugar and vanilla together and set aside. Combine the orange liquor and honey, toss with the berries. Slice cake and then cut slices into triangle pieces. Line the bottom of a 8-inch spring form pan and sprinkle with rum. Line the sides with ladyfingers. Spread half of the ricotta mixture over the cake layer on bottom. Sprinkle with some berries. Place another layer of cake down and sprinkle with orange juice and vodka mixture, ricotta cream and some berries. The last layer should be a layer of cake. Cover with whipped cream. Decorate with the reserved berries. Chill over night.
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Authentic English Trifle

First, make a soft, rich custard: beat 4 egg yolks until light and pale yellow. Heat 2 cups light cream with 1/4 cup sugar and 1 tablespoon orange flower water or vanilla. Add beaten egg yolks, while beating very hard. Then cook without boiling, stirring continuously until custard coats the spoon. Remove to a bowl. Cover and refrigerate until well chilled. Cut a two-layer sponge cake (that you bake or buy) into finger-length pieces. Spread each one on one side with raspberry jam and quickly dip in 1/2 cup sherry. Place half these sponge fingers in the bottom of a deep cut-glass bowl. Cover with half the custard. Whip 2 cups cream. Sweeten with 1/2 cup icing sugar and vanilla to taste. Cover custard with half the whipped cream. Make a second layer on top of all this. Top with a dozen or so toasted almonds, standing them upright in the cream, add a few slivers of angelica - or use small roses instead of almonds and angelica. Refrigerate at least 12 hours. This beautiful dessert never fails to create a sensation, yet is easy to prepare.
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Berry Trifle

In a mixing bowl, combine boiling water and gelatin; stir until gelatin dissolves, 2 minutes. Add cold water, stirring until slightly thickened. Stir in bananas and blueberry pie filling; set aside. Place cake cubes in a 13 x 9" pan. Drizzle orange juice over cake cubes, and toss well. Spoon gelatin mixture over the cake cubes and cover. Chill 30 minutes in the freezer. Meanwhile, prepare vanilla pudding according to package directions, using 2 1/2 cups of skim milk. Fold whipped topping into the vanilla pudding, and spread over gelatin mixture.
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Black Forest Trifle Dessert

Prepare cake mix according to package directions; cut into 1/2 inch slices. Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie filling over cake; top with half of choclate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over custard; garnish with almonds. CHOCOLATE CUSTARD: Combine first 3 ingredients in top of double boiler. Combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick. Cool. Dessert yields 6-8 servings.
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Boston Trifle

Position rack in lower third of oven and preheat to 300 degrees. Pour the flour and 7 tablespoons of sugar in that order into a triple sifter or sieve. Sift onto a sheet of waxed paper, and set aside. (Sifting the two together disperses and separates the particles of flour so that when dry ingredients are added later to the batter, folding in the flour is easier and more efficient, requiring less folding to incorporate. Measure the additional 7 tablespoons and 1 tablespoon of granulated sugar; set aside.
Separate the eggs, placing the whites in the bowl of a heavy duty mixer and yolks in a 1 1/2 quart bowl. (A deep bowl this size makes it more efficient for whipping the yolks thoroughly since it minimizes the surface area.) With an electric hand mixer, whip the yolks on high speed (#10) for 3 to 5 minutes. Add the vanilla, and continue whipping for 15 seconds to incorporate; the mixture should appear thicker, pale yellow, and increased in volume. Test the consistency by lifting some of the mixture with the beaters. If it flows back into the bowl in ribbons that slowly dissolve on the surface , proceed to whipping the whites. But if the ribbons sink into the surface immediately, continue whipping until the yolks have the desired consistency.
Attach the bowl of whites to the mixer, and with the whisk attachment, whip on medium low speed (#3) for 30 to 45 seconds to break them up. When small bubbles appear and the surface is frothy, stop the machine, and sprinkle the cream of tartar and the 1 tablespoon granulated sugar in the center. Resume whipping, increasing speed to medium(#5), for 4 to 5 minutes, or until the whites appear glossy and stiff but not dry or granular.
Detach the whisk and bowl, tapping the whisk against the side of the bowl with enough force to free the excess. Pour the yolks onto the whites(notice they float on the surface). Using just a few strokes, fold the two together with a rubber spatula. Don't be concerned if some of the yolks remain visible. Sprinkle half of 7 tablespoons sugar over the surface, and fold to incorporate. Sprinkle with the remaining sugar, folding again to incorporate.
With the aid of a metal spatula, scoop a third of the flour, and sprinkle it over the egg mixture; with a rubber spatula, fold to incorporate.
Repeat two more times, folding just until incorporated after each addition.
Gently pour batter into an ungreased 9-inch springform pan with the aid of a rubber spatula and smooth the surface level. Bake for 55 to 60 minutes, or until the top is golden. (The batter hardly rises during the first 20 to 30 minutes of baking. The low oven temperature allows the batter to absorb heat slowly, so rising is gradual.
Toward the end of baking the cake may mound high above the pan's rim. That's fine. As it cools, this dome will contract a bit.) When finished baking, the cake should feel spongy, springing back slightly upon being lightly touched. A toothpick, inserted in the center, comes out free of cake. The toothpick is the last test for this cake before you judge if it is finished baking and remove it from the oven. If in doubt, baking 5 to 7 more minutes will not harm the cake.
Remove spongecake from the oven, and immediately turn it upside down, positioning the edges of the pan on the inverted glasses. This position, defying gravity, allows the cake to maintain its spongy structure without deflating while cooling. Cool the cake for 2 hours; then turn the pan right side up, and place it on the counter. Though the cake is cool to the touch, let it sit for at least 1 more hour to cool the inside completely. (The cake's structure is less fragile when cool, making removal easier.) To release the spongecake and maintain its shape perfectly, remove it from the pan as follows: Carefully loosen the cake crust that is stuck to the top rim of the pan; insert a thin metal spatula down 1/8 inch, and loosen and free the crust all around the cake. Then tilt and rotate pan, tapping it gently on the counter to free the sponge from the metal sides. Tap more if it is not completely released. Finally, release the spring mechanism, and slowly remove the rim. (You'll notice the cake seemed to have had a slipcover because a thin, crusty layer of cake remains on the springform rim; it's delicious, too.) Now tilt the cake on its side, and gently tap the metal bottom on the counter. Rotate the cake as you tap until the removable bottom appears free. Additional tapping may be necessary before it comes off completely. Patience will ensure a perfectly shaped cake.

CHOCOLATE BUTTER GLAZE Chop the chocolate into matchstick size pieces with a chef's knife on a dry cutting board. Place first the butter, then the chocolate pieces in the top portion of a 1 1/2 quart double boiler (or a 1 quart mixing bowl that fits snugly over a saucepan or another mixing bowl). Fill the bottom vessel half full with hot tap water (120-130 degrees) and place the chocolate/butter bowl on top to melt. You may put the double boiler on the stove over a very low flame just to maintain the water's temperature while melting the mixture if you wish. Stir occasionally to blend until the mixture is smooth, shiny and liquid. Remove from the water, and set aside.
TRIFLE CUSTARD FILLING Pour the half and half into a 1 1/2 quart heavy bottomed saucepan, add the 1/2 cup sugar, and stir to combine. In a 1 quart bowl whisk the egg yolks and the remaining 1/2 cup sugar to combine. Add the flour, and whisk to combine. Bring the half and half mixture just to a boil over medium heat. Remove, and pour half of the hot liquid over the yolk mixture, whisking to combine. Pour the yolk mixture into saucepan, and over medium heat bring it to a boil again, stirring constantly. When it is thick and smooth, remove it from the heat, pour it into a 3 quart mixing bowl to cool, and cover the surface with plastic wrap to prevent a crust from forming on the cream. (This bowl size is to allow room for folding in the whipped cream later.) Pierce the plastic with the tip of a knife to let steam escape and cool faster. Refrigerate.
ASSEMBLING THE TRIFLE
Split the spongecake evenly into three layers, each about 7/8-inch thick, using a 12 inch serrated knife in a sawing motion. Lift the top two layers, one at a time, and set aside (this is easy because each layer is spongy and thick).
Stir the vanilla and rum into the cold custard. Whip the heavy cream in a 1 1/2 quart mixing bowl to the Chantilly stage, and fold into the custard mixture. Place the bottom cake layer of cake in a 2 1/2 to 3 quart glass bowl, and cover it with half of the filling, spreading evenly with a rubber spatula. Center the middle layer on top, and cover it with the remaining filling. Center the last layer on top. Cover the dessert with plastic wrap and refrigerate.
Spoon 1 cup of the ChocolateButter Glaze into a 1 quart bowl over a bowl of hot tap water (120 to 130 degrees). Stir until liquid and smooth. Spread the glaze over the top of the dessert evenly with a metal or rubber spatula. With a 2 inch paring knife, scrape the tip of the blade firmly but gently down a bar of chocolate. If the chocolate's surface area is cool, you will get fine flakes; if it's slightly warm, the shapes will be very small corkscrews. Sprinkle Chocolate Flakes around the rim of the dessert. Refrigerate for up to 1 to 2 hours before serving.

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Cherry Trifle

Mix vanilla pudding with milk according to package directions. Let stand 5 minutes. Brush orange juice on cake slices. Line bottom and sides of a 2-quart glass bowl with cake slices. Layer 1/2 vanilla pudding, 1/3 cherry pie filling, 1/2 cup whipped topping, and 1/2 cake slices. Repeat layers. Spread with remaining whipped topping over all. Spoon cherry pie filling into center, leaving a 1" border. Refrigerate 30 minutes.
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Chocolate Banana Trifle

Prepare the chocolate pudding first. Place the milk, sugar and chocolate in a medium saucepan. Cook, stirring, over medium heat until the chocolate is melted and the mixture is on the verge of boiling. Sift the cornstarch and cocoa powder together. Add water and mix thoroughly. Stir the cornstarch mixture into the chocolate mixture. Whisk in the whole eggs and the extra egg yolks. Cook until thickened (about 5 minutes). Add the vanilla extract. Pour into a bowl. Cover with plastic wrap and chill. Cut the chocolate cake into 3" squares. Layer half the pieces of chocolate cake in a large trifle or other large glass bowl, cutting the pieces to fit. Arrange half of the banana slices around the sides of the bowl and on top of the cake. Spread half the chocolate pudding over the cake and around the sides. Repeat the process with another layer of cake, more banana slices and the rest of the chocolate pudding. Whip the whipping cream and slather over the top of the topmost layer of chocolate pudding. Sprinkle with slivered almonds and garnish with cherry halves. Chill.
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Chocolate Trifle

Prepare: fudge brownie mix according to package directions, and spoon into a greased 13 x 9 x 2 inch pan. Bake brownies according to package direction. Prick: top of warm brownies at 1 inch intervals using a fork; drizzle with Kahlua. Let cool and crumble. Prepare: chocolate instant pudding mix according to package directions, omitting chilling. Place one-third of crumbled bronies in bottom of a 3 quart trifle dish. Top with one-third each of pudding, whipped topping, and crushed candy bars. Repeat layers twice with remaining ingredients, ending with crushed candy bars. If you want you can add walnuts (crushed) to top with candy bars. Cover: and chill 8 hours. Makes 16 to 18 servings. Use a clear bowl so you can see the layers.
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Chocolatey Kahlua Trifle

Bake cake in 9 x 13 pan. Cool. Cut into squares, about 1". Make pudding using milk and kahlua. Crush frozen Heath Bars with a hammer. In a deep bowl or trifle dish, put a layer of cake, pudding, Cool Whip then Heath Bars. Repeat layers. Refrigerate for a couple hours.
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Cranberry Trifle With Pumpkin Butter Cake

In a small saucepan, sprinkle unflavored gelatin over cold water. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes. In medium saucepan, combine egg yolks, sugar and salt. With wire whisk, beat mixture until very thick. In small saucepan, heat milk just to boiling point; whisk in egg mixture. Cook egg mixture over low heat, whisking constantly, until mixture thickens like a light custard. Remove from heat; stir in gelatin. Transfer mixture to a large bowl; stir in prepared cranberry compote; chill until mixture mounds, about 1 hour. Whip heavy cream; reserve 1/2 cup for garnish. Fold remaining cream into cranberry mixture. If desired, sprinkle cake with brandy, then spread with preserves.
To assemble, place one cake layer in the bottom of a 3-quart glass bowl, then spoon on half of the cranberry mixture. Top with remaining cake layer, then spoon on remaining cranberry mixture. Garnish with reserved whipping cream.
PUMPKIN CAKE: In a large bowl with an electric mixer, beat 1 3/4 cups all-purpose flour, 1 1/4 cups sugar, 2 1/2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt, 1/3 cup softened butter and 2/3 cup milk for 2 minutes. Add 1 egg and an additional 1/3 cup milk; beat 2 minutes. Fold in 1/2 cup pumpkin puree. Pour into a greased 9-inch round cake pan. Bake in a 375-degree oven for 35 minutes or until toothpick inserted in center comes out clean.

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English Berry Trifle

Place the thawed raspberries and strawberries in a large sieve and drain over a bowl. Place the fruit in a medium bowl and set it aside. Measure the syrup. You should have 1 cup; if necessary, add enough cranberry juice to bring up the level. Transfer 1/4 cup of the syrup to a small saucepan. Add the cornstarch and stir to mix well. Stir in the remaining syrup and mix well. Bring to a boil over medium-high heat. Cook, stirring, until the juice thickens and turns clear. Stir in the brandy or rum (if using). Measure out and reserve 1/2 cup of the fruit for garnish. Meanwhile, prepare the custard, cover, and chill. Cut the cake into bite-size pieces using a serrated knife. Place half of the pieces in a large straight-sided glass bowl. Spoon half of the fruit over the cake. Cover with half of the custard. Repeat to use all the cake, fruit, and custard Garnish the top with the reserved fruit and the fresh raspberries or strawberries. Cover and refrigerate for at least 2 hours and up to 6 hours before serving.
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English Orange Trifle

1. Heat oven to 350F. Grease and flour bottom only of 8 x 4 or 9 x 5 loaf pan. Prepare and bake quick bread mix according to direc- tions and cool completely.
2. Cut bread into 1 inch squares; place in a shallow baking dish, and drizzle with orange liqueur or orange juice. Cover; let stand for about 2 hours. Meanwhile in a medium saucepan, combing the pud- ding, milk and orange peel. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, remove from heat. Cover surface with plastic wrap, and cool 1 hour. Fold whipped cream into cooled pudding.
3. Line 2 or 2.5 quart bowl with plastic wrap. Spread 1 cup of the pudding mixture in the bottom of the bowl. Add 1/3 of the bread squares; spread with 1/3 of the marmalade mixture and 1 cup of the pudding mixture. Starting with the bread squares, repeat layers 2 more times. Cover with plastic wrap and refrigerate at least 4 hours or preferably overnight.
4. Unmold trifle onto a serving plate. In a small bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar. Beat until stiff peaks form. Frost trifle. Garnish as desired. Refrigerate.
(Typist's note: To reduce the calories, you could use low calorie instant pudding, low calorie nonfat nondairy whipped topping, low calorie marmalade, and use orange juice and not liqueur.)

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English Trifle

Have you got a recipe for Low Cal English Trifle? Just in case--- (Takes up to two days to prepare properly) Break angel cake in medium size pieces, spread each with small amount of Raspberry Jam, arrange in straight sided glass bowl. Pour over the sherry and weight down lightly with saucer and cover with plastic wrap, set aside for a few hours. After sherry has been absorbed, mix Jello according to directions, do not use ice. Pour over cake and sherry in the bowl. Cover and place in refrigerator for several hours or overnight until jello is set. Before serving, prepare Vanilla Pudding mix and pour over top of jello, using a knife to slide down sides of bowl to allow some of the pudding to go down sides. Cover and chill again. Garnish with cherries and mint, or use some of the candied holiday fruits to decorate top of bowl. When serving, be sure to slide spoon to the bottom of the bowl for each serving, not only for the colors of the different layers, but to be sure each serving gets the flavor of the sherry. Top with a small dollop of Cool Whip Lite.
If you're not watching sugar content or calories, the same recipe can be made with regular jam, regular jello and regular pudding mix. Looks best in a straight sided glass bowl. This has been a family favorite for Christmas since my childhood.

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Enlightened Christmas Trifle

Thaw raspberries in a bowl, saving about 24 perfect berries for garnish. Add sugar to remaining berries, stirring very gently.
Custard Sauce: Stir together milk, egg substitute, sugar, and arrowroot in a very heavy saucepan. Bring to a boil over very low heat, stirring constantly. Set aside to cool completely.
To assemble: Arrange a layer of ladyfingers In a pretty glass bowl with straight sides. Sprinkle with half of the sherry. Spread half of raspberry sauce over ladyfinger layer. Spread half of custard sauce over raspberry layer. Repeat. Garnish top with reserved berries, arranged around the edge of the bowl. Chill for sever al hours. Just before serving decorate top with mint leaves (for Christmas colors).

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Fruit Trifle

SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot puree, and sandwich back together. Cut into bars, about 1-by-2-inches, and pack into a 2-quart serving dish, arranging oranges in and around cake. Pour Marsala over top, spread with remaining apricot puree and cover with custard. Cover and chill 2 hours. Whip cream with sugar until stiff. Frost on top of trifle and decorate with candied fruits, if desired.
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Heavenly Strawberry Trifle

Cut cake vertically into halves. Freeze 1/2 of cake for future use (such as dipping in hot chocolate fudge sauce), tear other half into 3/4" pieces. Prepare topping mix as directed on package using skim milk. Layer half the cake pieces, yogurt, whipped topping, strawberries, and kiwi in a 2 qt serving bowl. Repeat layers and sprinkle with almonds. Garnish with whole strawberries if desired. Refrigerate at least two hours.
Serves 12 (little, tiny, miserly servings, not the kind real people eat) Serves 6 real people

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Low Calorie Irish Trifle Cups

1. In a small bowl, combine milk and pudding; beat until well blended. Let stand 5 minutes.
2. Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups.
3. Divide half of raspberries evenly among dessert cups. Spoon pudding over raspberries. Top with remaining berries.
4. Spoon 2 Tablespoons cool whip over each trifle cup. Refrigerate.

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Orange Cream Trifle

Drain oranges, place orange slices on wax paper and freeze. These will be for garnish when serving. In large bowl and on low speed, combine pudding, topping, cream, milk and almond extract. Increase speed and beat about 5 minutes or until thick. Line a pretty 2-quart glass bowl with some of the ladyfingers, split. Drizzle with liquid (Grand Marnier, Amaretto or juice from oranges). Spoon 1/2 of fluff mixture into bowl. Top with more ladyfingers, drizzle liquid on again, add remaining creamed mixture. Chill. Top with frozen oranges and serve.
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Pear Riesling Trifle

Pears:
Peel, core and slice the pears 1/2-inch thick. Combine the pears in a large saute pan with the sugar, Riesling, salt, and lemon juice. Cook over medium-high heat until the juices start to evaporate, 10 to 15 minutes. In a food processor, roughly puree the pears. Set aside to cool.
Riesling Sabayon:
Fill a medium saucepan 1/3 full of water. Bring the water to a low boil.
Fill a medium bowl with ice water. Set aside.
In a stainless steel bowl, whisk together the egg yolks, sugar, Riesling, and salt. Set the bowl into the pot of water, making sure that the water doesn't touch the bottom of the bowl. Cook, whisking constantly, until thick, about 3 minutes. Set the bowl in the bowl of ice water. Whisk until cool. In a separate bowl, whisk the cream until soft peaks form. Fold it into the Riesling mixture. Refrigerate until you are ready to assemble the trifle.
Assembly:
Cut the genoise in half horizontally with a knife. Pour 1/3 cup of the sabayon in the 2 1/2-quart glass bowl. Cut and fit pieces of the genoise over the sabayon in a single layer. Cover with 2/3 cup of the reserved puree, then 1 cup of sabayon. Continue layering in the same manner, ending with sabayon.
Refrigerate for at least 6 hours before serving.
This trifle can be made 1 to 2 days ahead. Yield: 8 to 10 serving

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