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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 6 |
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I have not tried this recipe. I got it from Tops courtesy of California Strawberry Commission. Ingredients:
1/3 cup sugar |
1 tablespoon cornstarch |
1/4 teaspoon salt |
2 large eggs |
2 cups 1% low-fat milk |
1 teaspoon vanilla extract |
6 slices angel food cake (1 inch-thick slices) |
1/4 cup dry sherry |
16 ounces sliced frozen sweetened strawberries, thawed |
toasted sliced almonds, for garnish |
whipped cream, for garnish |
Directions:
1. To make custard, in bowl, whisk together sugar, cornstarch, salt and eggs until smooth. Slowly whisk in milk.
2. Transfer mixture to heavy bottomed saucepan. Place over medium heat and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Reduce heat to low; whisk 1 minute more. Remove from heat; whisk in vanilla.
3. Transfer to bowl; place a sheet of plastic wrap directly onto surface of custard. Refrigerate until cold.
4. Place 1 slice angel food in bottom of a 1-cup individual glass dish; sprinkle with 2 teaspoons of sherry. Spread 2 tablespoons strawberries evenly over cake; spread 1/3 cup custard over strawberries. Top with 2 tablespoons strawberries; garnish with whipped cream and almonds.
5. Repeat with remaining ingredients to make 6 individual servings.
6. Alternative: Assemble trifle in 1 6-cup glass serving dish.
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