RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 897
View Recipe |
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Recipe Name: |
Apricot Trifle |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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Course: |
Dessert |
Used in Baskets: |
No |
Base: |
Fruit |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
Line trifle dish with canned apricots for eye appeal.
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Ingredients: 0.5 Cup sherry, cream 12 Each cherries, marachino
Optional Ingredients:
15 Ounce(wt)s apricots, canned Add to shopping list |
Directions:
Slice cake and alternate layers of cake, preserves, and nuts. Pour hot custard over layers. Add sherry. Refrigerate overnight.
Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
Top trifle with whipped cream and cherries. |
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Boiled Custard
(Add to shopping list) :
2 Cups milk, whole |
Directions:
Lightly beat eggs and add milk and sugar.
Microwave on high, just until ready to boil.
Stir every two minutes. Stir in vanilla.
Chill.
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Nutrition per Serving: |
Calories: |
113 |
Total Carbs: |
18.2 |
Net Carbs: |
0.0 |
Cholesterol: |
2.6 |
Fat: |
3.8 |
Protein: |
0.54 |
Fiber: |
12.82 |
Sodium: |
2.23 |
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