Peach and Raspberry Trifle Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 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
Pudding
1 (8 oz) low-fat vanilla yogurt
1 (3.4 oz) package vanilla instant pudding
2 cups skim milk
1 Zingerman’s brownie
Raspberries
Nectarines – peeled
Raspberry jam (with a little raspberry liquor to thin slightly)
|
|
Directions: |
Directions: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
Pudding
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
Assemble
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:6 |
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Peach and Raspberry Trifle is from