Sunday, February 12, 2012

Raspberry Trifle

grand raspberry trifle

Raspberry Trifle
  • 1/2 cup Splenda
  • 2 tablespoons Splenda, for whipped cream
  • 1/4 cup fresh lemon juice
  • 1 cup seedless raspberry jam
  • 4 cups raspberries
  • 2 cup2 heavy cream 
  •  Angel Food Cake

  1. In a small saucepan, bring 1/2 cup Splenda, 1/4 cup water, and lemon juice to a boil, stirring to dissolve Splenda, 1 to 2 minutes. Let cool.
  2. In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons Splenda to stiff peaks.
  3. Cube an Angel Food cake into bite size pieces; brush cubes with lemon syrup.
  4. Layer the cubes in the of bottom of a 4-quart trifle dish or other glass bowl. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

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