Healthy Recipe: Holiday Trifle

I have concluded this - all the way from September thru February, there is absolutely no scope for staying away from sweets for a sweet-tooth like me (Navarathri - Indian festival, Diwali - festival of Lights, Halloween, my son's birthday, Thanksgiving, Karthigai- more Indian lights, Christmas Holidays, my daughter's birthday, Winter blues cookie and dessert eating all the way upto Valentines' till my Wedding anniversary) - so I scout the Net for slightly healthier alternatives to the traditional recipes.  All of you would have enjoyed some nice Pumpkin Pies, Pecan pies or Pumpkin breads. 

While I still use up my remaining cranberries for Cranberry bread, and Pumpkin walnut Cranberry bread,  I thought let me have a placeholder for a simple Holiday Trifle I read in the Prevention Magazine.

Holiday Trifle

Try this lighter recipe for a classic holiday dessert

Courtesy: Prevention Magazine Carl Raymond

Holiday Trifle

Work Time: 25 Minutes / Total Time: 25 Minutes + Chilling Times / Servings: 10
This delightful dessert won't weigh you down. Angel food cake makes a delicate base for layers of smooth custard and sweet berry sauce. To top it off, enjoy a touch of real whipped cream and a sprinkle of flavorful, crunchy almonds!

• 3 c fat-free milk or fat-free milk "plus" (such as Over the Moon)
• 2 lg eggs
• 1 1/2 Tbsp cornstarch
• 1 1/2 Tbsp granulated sugar
• 1 1/2 tsp vanilla extract
• 9 oz prepared angel food cake, cut into 2" chunks
• 1/3 c brandy or orange juice
• 1 can (14-16 oz) whole-berry cranberry sauce
• 1/2 c heavy cream
• 1 Tbsp confectioners' sugar (optional)
• 1/4 c sliced almonds, toasted

Holidays & Entertaining

 1. Bring milk to a boil over medium heat in large saucepan and turn off heat. meanwhile, beat eggs, cornstarch, granulated sugar, and vanilla extract in medium bowl until smooth.
 2. Add hot milk to egg mixture in a thin stream, whisking. Pour back into saucepan and cook over medium-low heat, whisking, until thickened, about 10 minutes.
 3. Pour custard into bowl and chill 30 minutes.
 4. Put half of the cake cubes in 2 1/2-to 3-quart trifle dish or glass bowl. Sprinkle with half of the brandy, then spread half of the cranberry sauce over cake. cover with half of the custard. repeat process to make a second layer, covering top of cake with custard. chill overnight.
 5. Whip cream with confectioners' sugar, if using, just until soft peaks form. Spread on top of trifle and sprinkle with almonds.
 Nutritional Info Per Serving 255 cal, 6 g pro, 39 g carb, 1 g fiber, 7 g fat, 3.5 g sat fat, 251 mg sodium
  Our solution has: 41% fewer calories 74% less sat fat 39% less sugar than a traditional trifle