Grandma’s English Trifle
This version takes advantage of ready-made, fat-free angel food cake, which has a light, airy texture that soaks up plenty of juice from the fruit.
Ingredients
strawberries
6 cup(s), fresh, halved
fresh raspberries
1 cup(s), fresh
grapes
1 cup(s), seedless, halved
sugar
¼ cup(s)
prepared angel food cake
10 oz, fat-free, cut into 1⁄2-inch-thick slices
apricot preserves
1 cup(s)
fat free whipped topping
16 oz, nondairy
chopped walnuts
¼ cup(s), coarsely
- Combine the strawberries, raspberries, grapes, and sugar in a bowl; let stand 15 minutes.
- Line the bottom of a 12-cup trifle dish or glass bowl with one-third of the cake slices. Brush the cake with 1⁄3 cup of the apricot preserves. Top with one-third of the fruit mixture (about 2 cups), then one-third of the whipped topping (about 2 cups). Repeat the layering twice more with the remaining ingredients, ending with the whipped topping.
- Cover the trifle with plastic wrap and refrigerate until the cake absorbs the juices, at least 2 hours or up to 8 hours. Sprinkle with the nuts just before serving. Yields 1⁄16 of trifle, about 2⁄3 cup per serving.
Notes
If you use a bowl that slopes outward rather than a straight-sided trifle bowl, you’ll find the layers need to be spread thinner near the top.Trifle originated in England and traditionally is made with either ladyfingers or sponge cake.
