Trifle is a traditional English dessert that has been popular for holiday dining since the time of Charles Dickens. It is usually made by layering custard and fresh fruit or jam between layers of liquor-soaked pound cake or ladyfingers.
This version offers traditional, creamy flavor with very few calories and little fat because it starts with angel food cake and a custard made with skim milk.
Angel food cake is prepared with stiffly beaten egg whites, sugar and flour, but no egg yolks or other fats. The traditional poundcake or ladyfingers are made with whole eggs and melted butter or margarine.
The English Custard used in this recipe is made with canned evaporated skim milk instead of cream or whole milk. It's thickened with cornstarch and one egg instead of several egg yolks. But the custard has plenty of rich flavor because it is laced with vanilla and dark rum.
The holidays are hectic, so this recipe uses several timesaving products, such as ready-made angel food cake and frozen raspberries and strawberries. Angel food cake is usually sold in the bakery department of a supermarket, or it can be ordered from an independent bakery. The custard is easy to make because the cornstarch prevents the milk and egg from curdling during cooking. It can be made up to four days before you assemble your Low-Fat English Trifle.
You can vary the kinds of fruit in this dessert according to your whims, substituting frozen blackberries, blueberries or peaches for some or all of the raspberries and strawberries. Fresh sliced bananas, kiwi fruit or halved grapes could also be layered into this delicious recipe. Just be sure to buy unsweetened fruit to keep the calories to a minimum.
English Custard
Makes 2 cups
1 egg
1/2 cup granulated sugar
3 level tablespoons cornstarch
1 (12-ounce) can evaporated skim milk
1 tablespoon butter
2 teaspoons vanilla extract
1 tablespoon dark rum
In a medium-sized saucepan, combine the egg, sugar and cornstarch. Beat with a whisk or electric beater set on low speed until sugar has dissolved and mixture is smooth. (The mixture will appear dry at first, but will become liquid as you beat it.)
Place evaporated skim milk in a microwave-safe measuring cup and heat 2 minutes on high (100 percent) power until hot to the touch. (Heating the milk reduces cooking time for the custard.)
