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Ingredientes
- 4 x egg white
- 1 c. sugar
- 1 tsp vanilla
- Â Â Custard
- 4 x egg yolk, beaten
- 1/2 c. granulated sugar
- 1/4 c. all purpose flour
- 4 c. Natrel Lactose Free Lowfat milk
- 1 tsp vanilla
- Â Â Pudding
- 3 Tbsp. orange liqueur, optional
- 3 c. fresh thawed raspberries, well-liquid removed
- 1 ounce bittersweet melted chocolate, optional
Direcciones
- BEAT egg whites in small mixer bowl till foamy. Gradually add in sugar and vanilla, beating to very stiff peaks. Spread meringue thinly on parchment paper or possibly greased aluminum foil. Bake at 250F (120C) for 1 3/4 hrs. Cold. Break into pcs. Reserve 2/3 c. (150 mL) for top.
- Custard:COMBINE all ingredients in large saucepan. Cook on medium heat, stirring constantly, till smoothly thickened. Cover with plastic wrap; cold completely.
- Assembly:COMBINE liqueur and raspberries. In trifle dish, layer 1/2 of custard, 1/2 of meringue and 1/2 of berries. Repeat layers. Sprinkle with reserved meringue. Drizzle with melted chocolate, if you like. Refrigeratetill serving.
- Tips:Prepare meringue up to 1 week ahead and custard the day before.
- Try a combination of berries - blueberries, strawberries and raspberries instead of all raspberries.
- Meringue takes the place of the traditional cake making a lighter, fresher tasting favourite.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 8 servings | |
| Calories 247 | |
| Calories from Fat 26 | 11% |
| Total Fat 3.03g | 4% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 32mg | 1% |
| Potassium 150mg | 4% |
| Total Carbs 51.85g | 14% |
| Dietary Fiber 3.7g | 12% |
| Sugars 43.24g | 29% |
| Protein 2.68g | 4% |
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