Rich Strawberry Trifle Recipe - Cooking Index
Rich Strawberry Trifle Recipe - Cooking Index
| 1 1/4 cups | 296ml | Phony Whipped Cream - (see recipe) |
| 1 | Fresh strawberries | |
| Sweetener equal to 1 tbspn sugar | ||
| 2 tablespoons | 30ml | Grand Marnier |
| 1 1/2 cups | 355ml | Whole milk |
| 4 cups | 792g / 27oz | Eggs (medium) |
| 1/8 teaspoon | 0.6ml | Salt |
| 1 1/4 teaspoons | 6.3ml | Pure vanilla extract |
| 1/4 teaspoon | 1.3ml | Pure orange extract |
| Sweetener equal to 1/4 cup sugar | ||
| 24 | Vanilla waffers |
Chill Phony Whipped Cream.
Meanwhile, wash strawberries, reserving six whole berries with hulls for garnish. Slice and quarter remaining berries and mix with sweetener to substitute for 1 tablespoon sugar; add Grand Marnier; mix well, cover, and set aside.
Beat together the eggs and the salt. Scald milk in the top of a double boiler. Pour hot milk on top of egg mixture very slowly, stirring constantly.
Return mixture to the top of the double boiler. Place over simmering water (water should not touch bottom of top part). Cook, stirring constantly, until mixture coats a metal spoon.
Immediately remove from over simmering water; add vanilla, orange extract, and sweetener to substitute for 1/4 cup sugar. Cool custard well; fold in 1 cup of Phony Whipped Cream; blend carefully.
Arrange 16 vanilla wafers on bottom and around sides of a large glass dessert bowl (or three in each of six individual dessert servers). Spread half of the strawberries on top, then half of the custard mixture. Repeat with remaining vanilla wafers, then strawberries, and finally custard.
Cover with clear plastic. Chill for several hours.
When ready to serve, garnish with spoonfuls of remaining Phony Whipped Cream and reserved whole strawberries.
This recipe yields 6 servings. Serving size: 1/2 cup custard plus 4 vanilla wafers, garnished with whipped cream and strawberries.
Exchanges Per Serving: 1 Whole Milk, 1 Fruit.
Nutrition Facts: Carbohydrates 25g; Protein 8g; Fat 10g; Calories 231; Fiber 3.9g; Sodium 171mg; Cholesterol 201mg.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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