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Peach and Raspberry Trifle Recipe

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This recipe for Peach and Raspberry Trifle, by , is from Mountain Mama Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Leonard
Added: Wednesday, May 17, 2006


Almond Torte
1 ½ cups plus ¼ cup sliced almonds
¾ cup plus 2 T confectioner’s sugar
4 large egg whites
¼ teas salt
¾ teas almond extract

1 (8 oz) low-fat vanilla yogurt
1 (3.4 oz) package vanilla instant pudding
2 cups skim milk

1 Zingerman’s brownie
Nectarines – peeled
Raspberry jam (with a little raspberry liquor to thin slightly)

Almond Torte:
1. Preheat oven to 325
2. Line 8” round pan with parchment. Coat lightly with spray.
3. Process 1 ½ cup almonds with ¾ cup sugar in food processor until finely ground. Set aside
4. Beat egg whites and salt until soft peaks form. Gradually add remaining 2 T sugar, beat until stiff peaks form. Beat in extract.
5. Fold egg whites into almond mixture.
6. Sprinkle ¼ cup almonds into bottom of pan, gently spread batter over almonds. Tap pan to remove bubbles.
7. Bake until golden brown and firm in center – 40 to 45 minutes. Cool completely in pan; invert onto plate

1. Spoon yogurt onto several layers paper towel and spread to ½ inch thick. Cover with more paper towel. Let stand 5 minutes. Scrap into a bowl using rubber spatula.
2. Combine pudding and milk and stir until blended. Fold in yogurt. Set aside

1. Cut ½ of almond torte into small cubes. Freeze other ½ for later use.
2. Cut brownie into small cubes
3. Alternate cubes, small amount of jam, fruit and pudding layers.

Number Of Servings:
Number Of Servings:




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