Chambord (black raspberry liqueur) adds a wonderful depth of flavor to this sweet summer treat. Try mixing tart berries such as red huckleberries or raspberries with sweeter berries for this elegant dessert. You can make the pudding up to a day ahead of time for quick assembly.
Recipe Ingredient Details:
1 2.5-ounce box vanilla pudding mix
2 cups 1-percent low-fat milk or lite soy milk
3 cups fresh mixed summer berries (try blackberries, loganberries, huckleberries, blueberries, boysenberries or raspberries)
2 tablespoons sugar
2 tablespoons Chambord
1 cup water
3 tablespoons sugar
1/4 cup Chambord
8 1/2-inch slices angel food cake
3 ripe bananas
1/2 cup low-fat granola (optional)
Nonfat whipped topping or nondairy whipped topping
Prepare the pudding with 1-percent dairy or lite soy milk. Pour into glass bowl, cover with a piece of plastic wrap (to prevent a skin from forming on top), and chill pudding in refrigerator for 2 hours or until firm.
Combine berries, sugar and Chambord in a nonreactive mixing bowl, mashing slightly. Set aside for about 30 minutes—the sugar will draw out some of the berry juice. Mixture should be slightly syrupy.
In small saucepan, bring water and sugar to boil over medium-high heat. Cook for 5 minutes, stirring constantly. Add Chambord, cook on medium heat for 2 more minutes, then remove from heat and let cool for about 5 minutes. Quickly dip 4 slices of angel food cake into mixture, one at a time, and place in bottom of a 10-cup trifle bowl or glass casserole bowl with straight steep sides.
Peel and thinly slice bananas. Arrange half of slices over angel food cake. Spread half of pudding mixture over bananas and top with half of berry mixture. Repeat layers. Refrigerate several hours before serving. If desired, just before serving, top with granola. Serve with a dollop of nonfat whipped topping.
Recipe Additional Notes:
Calories 362,Fat 1,Perfat 4,Cholesterol 2,Carbo 56,Protein 5
Thu, 2012-07-05 16:17