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Ingredients: 3 Pears 8 Ounce(s) Raspberries 1 Passion fruit 1 bottle Dry sherry 1/2 Cup(s) Butter 10 Tablespoon(s) Sugar, castor 1 1/4 Cup(s) Flour, self-raising 2 Eggs (slightly whisked) 2 Eggs 1 Pinch(s) Salt 1 Pinch(s) Nutmeg 10 Ounce(s) Double cream Directions: Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit. Place fruit in large trifle bowl and add an ample quantity of sherry. Leave for twenty-four hours to soak in the refrigerator. Preheat oven to 350 degrees F. Cream butter and sugar until light and fluffy. Add eggs and about 2 T of flour and beat. Fold in rest of flour. Bake in 7-inch square tin for 25-30 mins until brown. Let cool. Slice into fingers and arrange on top of fruit. More sherry may be added at this point. Pour one large glass of sherry. Mix eggs and add all ingredients to small bowl. Place bowl in pan of simmering water. Stir continuously with wooden spoon, sipping sherry, until custard thickens. This takes about ten minutes. Pour custard on top of sponge. Chill in fridge. Whip cream until stiff and smooth over top of custard. Arrange almonds decoratively.
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After sherry has been absorbed, mix Low calorie lemonade * Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste. ~-------------------------------------------------------------------------- Combine ingredients; mix well. Serve over ice. Garnish as desired. ~------------------------------------ Tempting trifle cheesecake * Soft coconut macroon cookies crumbs. ~-------------------------------------------------------------------------- Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at m Low calorie seven layer salad 1. Wash lettuce or spinach, tear into bite size pieces. Steam peas until just tender. 2. Using a large, clear salad bowl, layer the ingredients in the order presented. Repeat until all ingredients are used up, saving the sliced egg for the top of the sala Brownie trifle Bake brownie in 13x9 pan. Let cool. Then cut into 2" cubes. Prepare mousse. do not chill. Place half brownies in trifle bowl. Top with half of the mousse, half of the caramel, and half of the whipped topping. Repeat layers ending with w 89-calorie brownies Pre-heat oven to 300-F degrees. Spray a low-fat, non-stick cooking oil onto an 8 1/2 x 11-inch baking dish. Mash graham crackers into crumbs in a food processor or blender and prepare 2 cups of crumbs. Transfer to a small bowl and add cocoa and sa Trifle of goodness 1. Bake pound cake according to box directions and allow it to cool. 2. While cake is baking, mix the following into three separate bowls: a. Pudding b. Cranberry jelly, raspberry preserves, and amaretto (Set about 1/2 cup aside for the topping) c. Oran Low-calorie spinach pasta with sun-dried tomatoes Pour boiling water to cover the sun dried tomatoes. Allow to stand for 10 min. Drain and cut into pieces. (Discard the water.) In a blender container, combine the milk, cottage cheese, garlic, salt, pepper, red-pepper flakes, and Parmesan che Low-calorie apple dressing 1 x Celery Stalk, chopped 1 x Green Onion (scallion), minced 1/2 ts Ground Sage 1/4 ts Dried Thyme Combine all the ingredients in a bowl and toss. Spoon into a small baking dish. Cover with aluminum foil and bake in a 325-degree oven f Low-calorie maple-flavored syrup This maple-flavored syrup, made with cornstarch and only 5 tablespoons of sugar, boasts just 14 calories per tablespoon compared with 48 calories per tablespoon for regular maple syrup. Combine cornstarch, sugar, salt and water in small saucepa 90 calorie banana split Dissolve gelatin completely in boiling water in medium bowl. Stir in cold water. Pour slowly into 8-inch square pan. Refrigerate at least 3 hours or until firm. Cut into 1/2-inch cubes. Halve and split bananas just before serving. Place Skor trifle 1. Prepare the pudding and mousse with milk according to the package directions. 2. Whip up the whipping cream. 3. Layer in a trifle or clear glass bowl: 1/2 of the chocalte cake (broken into pieces) Sprinkle 1/2 of the Kahlua on the cake (liber Low-calorie mayonnaise Calorie-counters find this gelatin- based mayonnaise a boon at only about 20 calories per tablespoon compared to 100 calories per tablespoon for regular mayonnaise. Soak gelatin in 1/4 cup milk. Heat remaining 1/2 cup milk until hot and add Low-calorie cooked dressing Combine dry ingredents in top of double boiler. Beat egg slightly and combine with water and vinegar. Add to dry ingredients slowly, stirring to blend well. Cook over simmering water, stirring constantly until thick and smooth. Remove from he Low-calorie spiced tea mix 1. Combine all ingredients, stirring until blended. Store mixture in an airtight container. 2. For each serving, place 1 teaspoon mix in a cup. Add 1 cup hot water, stirring well. Serve hot. Food Exchange Per Serving: FREE; CAL: 1; CAR: TR; PR Low-calorie eggnog Combine the egg yolks and milk in a saucepan. Cook over medium heat until the mixture coats a metal spoon. Cool. Beat the egg whites until soft peaks form. Add to the egg custard mixture with the vanilla, sweetener, and flavoring. Mix lightly. Cover and Angel trifle Before beginning, tear cake into large pieces. Drain mandarin oranges and save 1/2 cup juice. 1. Combine custard and sugar in saucepan. 2. Add evaporated milk and 1 cup skim milk. 3. Heat, whisking until boiling. 4. Remove from heat. 5. Let stand for 15 m