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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

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