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Low Fat English Trifle Recipe

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This recipe for Low Fat English Trifle, by , is from RBRHS ALUMNI, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gail Crouch Haygood


1 egg
1/2 cup sugar
3 tablespoons cornstarch

1 12-oz evaporated skim milk

1 tablespoon butter
2 teaspoons vanilla
1 tablespoon dark rum

1 cup vanilla yogurt, nonfat (regular works better than Greek for a smoother, thinner consistency)

1 bag frozen raspberries, thawed
1 bag frozen strawberries, thawed
OR 2 bags mixed fruit
Fresh fruit for topping
1 cup reserved juice
4 tablespoons sugar
1 tablespoons lemon juice
1 tablespoons water
2 tablespoons cornstarch
2 tablespoons dark rum

1 angel food cake, torn into small cubes

In medium-sized saucepan, combine the egg, sugar and cornstarch. Beat with a whisk or electric beater set on low speed until the sugar has dissolved and the mixture is smooth. (The mixture will appear dry at first, but will become liquid as you beat it.)
Place the (well shaken) evaporated milk in a microwave safe measuring cup and heat 2 minutes on high power until hot to the touch.
Whisk the milk into the egg mixture and set the pan over low heat. Cook, whisking constantly, until the mixture comes to a boil and thickens. If mixture looks curdled, keep beating with a whisk until the lumps are incorporated into the pudding.
Immediately remove from heat and stir in the butter, vanilla and rum. Allow to cool completely.
Mix yogurt into custard until smooth, using a whisk if necessary.

Drain the frozen fruit in a colander over a large bowl. Thaw and reserve the juice. NOTE: Thawing takes a LONG time... hours! I usually place the fruit/colander/bowl concoction in the fridge the day before I need it. You should have about 1 cup. In a small saucepan, bring the juice and sugar to a boil. In small dish, stir the lemon juice, water and cornstarch together to make a smooth paste; stir this paste into the fruit juice and bring to a boil again, stirring constantly until a smooth sauce forms. Remove from heat and stir in the rum. Set aside and allow to cool. When cool, stir fruit back into mixture.

To assemble the trifle, cut or tear the angel food cake into slices or cubes. Lay 1/4 of the pieces in the bottom of a straight-sided glass dish. Layer 1/4 of the fruit and sauce mixture over the cake and top with 1/4 of the English Custard. Continue layering cake, fruit and custard until all are gone. Garnish top with fresh fruit, e.g. strawberries and raspberries. Refrigerate until serving. The dessert can be made up to eight hours before serving.

Personal Notes:
Personal Notes:
This is a family favorite for special occasions. It looks best in a trifle bowl. The fruit takes hours, to overnight to thaw and produce juices, so allow enough time. When assembling, it looks like there isn't enough fruit for each layer, but trust me, there is. Just sprinkle it on thinly and it'll be perfect.




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