SmartPoints® value per serving
Get ready to wow guests at your next dinner party with this sophisticated trifle that's secretly super-simple to make. For a tasty variation, try fresh raspberries or blackberries; just be sure you use a total of three cups fruit. And if you prefer, you can use reduced-fat pound cake or crumbled meringue instead of the angel food cake.
4 piece(s), (1⁄2-inch-thick) each, cut into 1⁄2-inch cubes
1 fl oz
2 cup(s), sauce
2 Tbsp, liced unblanched variety, toasted
- Place the cake cubes in a footed medium bowl. Reserve 6 strawberries for garnish; hull and slice the remaining berries.
- Combine the sliced strawberries, liqueur, and sugar in a medium bowl; spoon on top of the cake, then cover with the custard. Refrigerate, covered, until thoroughly chilled, at least 4 hours or up to 8 hours.
- Divide the trifle evenly among 6 dessert dishes. Sprinkle with the almonds and garnish each serving with a whole strawberry. Serve at once. Yields 1 generous cup trifle and 1 strawberry per serving.
The angel food cake slices can also be toasted (or grilled) before being cubed.