Individual Raspberry and Banana Trifles Recipe

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Individual Raspberry and Banana Trifles
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Ingredients
22
Count
Nutrition
469
Calories
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Ingredients:

Directions:

  1. For sauce: Combine raspberries and their juices and sugar in blender. Puree until sugar dissolves. Strain sauce into bowl. Cover and refrigerate.
  2. For custard: Combine sugar and potato starch in heavy large saucepan; whisk to blend. Gradually add nondairy creamer, whisking until well blended. Whisk in egg yolks, lemon peel and lemon juice. Add margarine. Whisk over medium-high heat until custard is thick and smooth and just begins to bubble, about 9 minutes. Transfer to bowl. Refrigerate uncovered until cold, about 4 hours; then cover and keep chilled.
  3. For cake: Preheat oven to 350°F. Combine orange juice concentrate, lemon juice and both peels in small bowl; whisk to blend. Combine cake meal and potato starch in medium bowl; whisk to blend.
  4. Using handheld electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick about 1 minute. Beat in orange concentrate mixture, then dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add remaining 3/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture in 3 additions.
  5. Transfer batter to ungreased 10-inch-diameter angel food cake pan with 4-inch-high sides. Bake cake until golden brown and tester inserted near center comes out clean, about 40 minutes. Immediately invert center tube of cake pan onto narrow-neck bottle. Cool cake completely. (Sauce, custard and cake can be made 1 day ahead. Keep sauce and custard chilled. Cover cake in pan; store at room temperature.)
  6. Cut cake from pan. Cut cake into twelve 1-inch-thick slices (reserve remaining for another use.) Trim crusts. Cut each slice into 6 squares. Place 3 banana slices in each of twelve 1- to 1 1/4-cup stemmed glasses. Spoon 1 tablespoon sauce over. Top with 3 cake pieces, 2 tablespoons custard, 4 banana slices and 1 1/2 tablespoons sauce. Repeat layering with cake, custard, banana and sauce. Garnish with mint, lemon and additional banana slices, if desired. Chill up to 6 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 469.34 Kcal (1965 kJ)
Calories from fat 52.5 Kcal
% Daily Value*
Total Fat 5.83g 9%
Cholesterol 217mg 72%
Sodium 184.56mg 8%
Potassium 391.29mg 8%
Total Carbs 93.12g 31%
Sugars 50.69g 203%
Dietary Fiber 24.91g 100%
Protein 9.54g 19%
Vitamin C 23.7mg 40%
Iron 2.3mg 13%
Calcium 48.1mg 5%
Amount Per 100 g
Calories 156.5 Kcal (655 kJ)
Calories from fat 17.51 Kcal
% Daily Value*
Total Fat 1.95g 9%
Cholesterol 72.36mg 72%
Sodium 61.54mg 8%
Potassium 130.48mg 8%
Total Carbs 31.05g 31%
Sugars 16.9g 203%
Dietary Fiber 8.31g 100%
Protein 3.18g 19%
Vitamin C 7.9mg 40%
Iron 0.8mg 13%
Calcium 16.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • high fiber

Bad Points

  • High in Sugar

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