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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 12 |
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This sounds really good - I haven't made it yet, but the steps are quick and easy. We love key lime pie, and a lime trifle sounds like the next best thing. From a recipe card courtesy of my neighborhood Publix grocery store. Enjoy! Being diabetic, I would also try this with Splenda (instead of sugar), just to see how it turns out. NOTE: Cook/prep time DOES NOT include 2 hour chill time! Ingredients:
1/3 cup butter (79ml) |
1 cup sugar (237 ml) |
2/3 cup fresh lime juice (158 ml) |
5 egg yolks, beaten |
2 tablespoons lime zest (from about 4 limes, 10 ml) |
1 (10 ounce) container thawed whipped topping (low-fat or fat free - 296ml) |
1 (15 ounce) angel food cake, torn into bite-size pieces (420 g) |
Directions:
1. Melt butter in medium saucepan. Blend in sugar. Stir in lime juice and 1/4 cup (59 ml) water. Whisk in egg yolks. Cook and stir over medium-low heat about 18 minutes or until thickened. Remove from heat; cool slightly. Stir in lime peel. Cool completely.
2. Place whipped topping in medium bowl. Gently fold in lime mixture.
3. Layer one-third of the cake pieces in a trifle dish or clear serving bowl. Top with one-third lime mixture. Repeat layers twice.
4. Chill at least 2 hours before serving.
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