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English Trifle

Executive Chef Bonnie Moore was able to cut the calories on this delicious trifle by more than half and nearly 80 percent of the fat with the following Makeover Techniques:

  • Replaced traditional pound cake, made with whole eggs, butter and milk, with angel cake, made with egg whites.
  • Replaced the traditional custard with a lower in fat one using less egg yolks and skim milk instead of half and half.
  • Used less preserves and stretched them with fresh orange juice and used less whipped cream.

Main Ingredients
Pound Cake
Rum Syrup
Pastry Cream Filling
Berries and Preserves
Cream Topping

Main Ingredients
Angel Cake
Rum Syrup
Pastry Cream with Skim Milk
Berries, Preserves and Orange Juice
Smaller portion of Cream Topping

   

Calories: 683
Fat: 38 g
Saturated Fat: 21 g
Cholesterol: 365 mg

Calories: 339
Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 101 mg

Click here to get the recipe


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