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Raspberry-Blackberry Trifle

desserts, fruits

3 cup -- whole frozen
-- raspberries
--or 1 1/2 cups frozen
--and 1 1/2 cups fresh; divided
1 1/3 cup granulated sugar; divided
--or to taste
4 tablespoons raspberry; (up to 6)
--or other berry liqueur; divided
3 cups whole frozen blackberries
--or 1 1/2 cups frozen
--and 1 1/2 cups fresh; divided
4 1/2 cups skim milk; divided
5 eggs
1/3 cup cornstarch
1 tablespoon vanilla extract; plus
1 teaspoon vanilla extract
--or 2 teaspoons almond extract
1 prepared angel food cake
--about 17 ounces

1. In blender or food processor, puree 1 1/2 cups thawed raspberries. Strain through a fine sieve to remove seeds. Stir in 3 tablespoons sugar and 1 to 2 tablespoons berry liqueur. Refrigerate until ready to use.

2. In blender or food processor, puree 1 1/2 cups thawed blackberries. Strain. Stir in 3 tablespoons sugar and 1 to 2 tablespoons berry liqueur. Refrigerate.

3. In double boiler over simmering water, heat 4 cups milk until steam rises from the surface. In a separate bowl, combine eggs, remaining 1/2 cup milk and 1 cup sugar. Sift in cornstarch; whisk until well blended.

4. Remove milk from heat; gradually whisk in egg mixture. Return pan to top of double boiler and over medium heat, whisk constantly until very thick and smooth, about 10 to 15 minutes. Remove from heat and stir in vanilla or almond extract. Transfer to bowl, press plastic wrap over surface and allow to cool slightly.

5. Cut cake into 1-inch to 2-inch cubes. On the bottom of a trifle bowl, arrange half the cake squares, including any irregular shapes. Sprinkle with 1 tablespoon berry liqueur; evenly distribute raspberry puree over cake. Arrange remaining 1 1/2 cups raspberries evenly in a Layer, especially around sides. Spoon half the custard over berries. Repeat with remaining 1/2 cake, 1 tablespoon liqueur, blackberry puree, blackberries and the rest of the custard. Cover and chill at least 4 hours, or one day before serving. Garnish with additional berries and fruit just before serving.

Makes 24 servings. Preparation time: About 1 hour.

Per serving: About 190 cal, 5 g pro, 38 g car, 1 g fat, 6% cal from fat, 45 mg cholesterol, 114 mg sod, 3 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 1 serving

Preparation Time: 0:00

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