Low Fat Raspberry Recipes

Ingredients:

3 cup -- whole frozen - raspberries -or 1 1/2 cups frozen -and 1 1/2 cups fresh, divided
1 1/3 cup granulated sugar, divided -or to taste
4 tbsp raspberry, (up to 6) -or other berry liqueur; divided
3 cup whole frozen blackberries -or 1 1/2 cups frozen -and 1 1/2 cups fresh, divided
4 1/2 cup skim milk, divided
5 eggs
1/3 cup cornstarch
1 tbsp vanilla extract, plus
1 tsp vanilla extract -or 2 teaspoons almond extract
1 prepared angel food cake -about 17 ounces

Instructions:

1. In blender or food processor, puree 1 1/2 cups thawed raspberries.
Strain through a fine sieve to remove seeds. Stir in 3 tablespoons sugar
and 1 to 2 tablespoons berry liqueur. Refrigerate until ready to use.

2. In blender or food processor, puree 1 1/2 cups thawed blackberries.
Strain. Stir in 3 tablespoons sugar and 1 to 2 tablespoons berry liqueur.
Refrigerate.

3. In double boiler over simmering water, heat 4 cups milk until steam
rises from the surface. In a separate bowl, combine eggs, remaining 1/2 cup
milk and 1 cup sugar. Sift in cornstarch; whisk until well blended.

4. Remove milk from heat; gradually whisk in egg mixture. Return pan to top
of double boiler and over medium heat, whisk constantly until very thick
and smooth, about 10 to 15 minutes. Remove from heat and stir in vanilla or
almond extract. Transfer to bowl, press plastic wrap over surface and
allow to cool slightly.

5. Cut cake into 1-inch to 2-inch cubes. On the bottom of a trifle bowl,
arrange half the cake squares, including any irregular shapes. Sprinkle
with 1 tablespoon berry liqueur; evenly distribute raspberry puree over
cake. Arrange remaining 1 1/2 cups raspberries evenly in a Layer,
especially around sides. Spoon half the custard over berries. Repeat with
remaining 1/2 cake, 1 tablespoon liqueur, blackberry puree, blackberries
and the rest of the custard. Cover and chill at least 4 hours, or one day
before serving. Garnish with additional berries and fruit just before
serving.

Makes 24 servings. Preparation time: About 1 hour.

Per serving: About 190 cal, 5 g pro, 38 g car, 1 g fat, 6% cal from fat, 45
mg cholesterol, 114 mg sod, 3 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 1