Strawberry-Orange Trifle

10
Total Time
8 min
Prep
8 min
Cook
0 min
Serves
6
Difficulty
Easy
If you prefer, you can use reduced-fat pound cake or crumbled meringue instead of the angel food cake.

Ingredients

angelfood cake

4 piece(s), (1⁄2-inch-thick) each, cut into 1⁄2-inch cubes

strawberries

1 pound(s)

orange-flavored liqueur

1 fl oz

sugar

2 Tbsp

custard

2 cup(s), sauce

almonds

2 Tbsp, liced unblanched variety, toasted

Instructions

  1. Place the cake cubes in a footed medium bowl. Reserve 6 strawberries for garnish; hull and slice the remaining berries.
  2. 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.
  3. 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.

Notes

The angel food cake slices can also be toasted (or grilled) before being cubed.For a tasty variation, try fresh raspberries or blackberries; just be sure you use a total of 3 cups fruit.

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