Individual Strawberry Lemon Trifles
This recipe makes 8 servings
|Per serving: about||-|
|total fat||27 g|
|sat. fat||16 g|
- Portion size: 8
With store-bought cake, this dessert will be ready before you know it, making it a quick, no-fuss choice for a dinner party.
- 8 cups 8cupshulled Strawberries, (about 2 lb/1 kg)
- 1 pkg 1pkgunflavoured gelatin
- 2-1/2 cups 2-1/2cupswhipping cream
- 2 tbsp 2tbspicing sugar
- 2 tbsp 2tbspgranulated sugar
- 1 tbsp 1tbsplemon juice
- 2 tbsp 2tbspfrozen lemonade concentrate, thawed
- 6 cups 6cupsfinely cubed angel food cake, (300 g cake)
- 8 8mint sprigmint sprigs
In food processor or blender, puree 4 cups (1 L) of the strawberries; transfer to large bowl.
In small saucepan, sprinkle gelatin over 2 tbsp (25 mL) water; let stand for 5 minutes. Melt over medium-low heat, stirring often; stir into puree strawberries. Let cool in refrigerator, stirring occasionally around edge with rubber spatula, until consistency of raw egg whites, about 15 minutes.
Meanwhile, in separate bowl, whip cream with icing sugar. Remove 1 cup (250 mL) to small bowl; cover and reserve in refrigerator. Fold half of the remaining whipped cream into strawberry mixture; fold in remaining whipped cream. Refrigerate for 30 minutes.
Meanwhile, slice remaining strawberries into another bowl. Stir in granulated sugar and lemon juice; let stand until juicy, about 15 minutes.
In separate bowl, drizzle lemonade concentrate over angel food cake; toss and let stand for 5 minutes.
Evenly divide half of the whipped cream mixture among six 1-1/2-cup (375 mL) wineglasses or glass bowls, smoothing tops. Top with half of the cake mixture; top with half of the sliced strawberries. Repeat layers. Spoon reserved whipped cream on top; garnish with mint sprigs. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Source : Canadian Living Magazine: June 2003