This delightful dessert won’t weigh you down. Angel food cake makes a delicate base for layers of smooth custard and sweet berry sauce. To top it off, enjoy a touch of real whipped cream and a sprinkle of flavorful, crunchy almonds!
3 c fat-free milk or fat-free milk “plus” (such as Over the Moon)2 lg eggs1 1/2 Tbsp cornstarch1 1/2 Tbsp granulated sugar1 1/2 tsp vanilla extract9 oz prepared angel food cake, cut into 2" chunks1/3 c brandy or orange juice1 can (14-16 oz) whole-berry cranberry sauce1/2 c heavy cream1 Tbsp confectioners’ sugar (optional)1/4 c sliced almonds, toasted
1. Bring milk to a boil over medium heat in large saucepan and turn off heat. meanwhile, beat eggs, cornstarch, granulated sugar, and vanilla extract in medium bowl until smooth. 2. Add hot milk to egg mixture in a thin stream, whisking. Pour back into saucepan and cook over medium-low heat, whisking, until thickened, about 10 minutes. 3. Pour custard into bowl and chill 30 minutes. 4. Put half of the cake cubes in 2 1/2-to 3-quart trifle dish or glass bowl. Sprinkle with half of the brandy, then spread half of the cranberry sauce over cake. cover with half of the custard. repeat process to make a second layer, covering top of cake with custard. chill overnight. 5. Whip cream with confectioners’ sugar, if using, just until soft peaks form. Spread on top of trifle and sprinkle with almonds. Nutritional Info (per serving): 255 cal, 6 g pro, 39 g carb, 1 g fiber, 7 g fat, 3.5 g sat fat, 251 mg sodium “I really enjoyed the light angel food cake, and the slightly tart cranberry sauce was a delicious surprise. I actually prefer this to the old-fashioned kind!"—Sheila Our solution has: 41% fewer calories 74% less sat fat 39% less sugar than a traditional trifle
