English Trifle

English Trifle

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From: EatingWell Magazine, Holiday Issue 1995

Fresh fruit and angel food cake lighten this classic. A light custard, made with meringue and fat-free milk, drops the calories by half. Store-bought angel food cake works fine here.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 1 small angel food cake, (10 ounces)
  • ⅓ cup raspberry preserves
  • ⅓ cup medium-dry sherry
  • 4 cups fresh fruit, (sliced oranges; halved seedless grapes; hulled, halved strawberries; raspberries; sliced peeled kiwis)
  • 4 cups Light Custard, (recipe follows)
  • ¼ cup toasted slivered almonds
  • Additional fresh fruit, for garnish


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  • Ready In

  1. Cut cake into 2-inch-thick slices and cut slices into 1-by-4-inch strips. Spread preserves over one side of each strip. Arrange half the cake, jam-side up, in the bottom of a 12-cup serving bowl. Sprinkle with half the sherry. Arrange half the fruit over the cake layer and spoon half the custard over the fruit. Repeat with remaining cake, sherry, fruit and custard. Cover and refrigerate for at least 1 hour.
  2. Just before serving, sprinkle almonds over the top and arrange fresh fruit decoratively in the center.
  • Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 8 hours.

Nutrition information

  • Per serving: 223 calories; 2 g fat(0 g sat); 2 g fiber; 47 g carbohydrates; 5 g protein; 7 mcg folate; 26 mg cholesterol; 22 g sugars; 136 IU vitamin A; 7 mg vitamin C; 80 mg calcium; 0 mg iron; 135 mg sodium; 161 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate

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