Peachtrifle Food

PEACH MELBA TRIFLE

Ingredients:

• 2 packages (12 ounces each) frozen unsweetened raspberries, thawed
• 1 tablespoon cornstarch
• 1-1/2 cups fat-free peach yogurt
• 1/8 teaspoon almond extract
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes (about 8 cups)
• 4 small peaches, peeled and sliced (about 2 cups)

Steps:

• In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.

FRESH PEACH TRIFLE

Ingredients:

• 6 large ripe peaches - peeled, pitted and sliced
• 1 tablespoon fresh lemon juice
• 2 (8 ounce) containers vanilla yogurt
• 1 teaspoon lemon zest
• 1 (10 inch) prepared angel food cake

Steps:

• Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
• Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.

PEACH TRIFLE

Ingredients:

• 3 tablespoons flour
• 1/4 cup sugar
• 2 cups milk
• 3 egg yolks, beaten
• 1 teaspoon vanilla
• 4 peaches, coarsely chopped
• 2 tablespoons amaretto liqueur
• 2 tablespoons peach liqueur
• 4 tablespoons orange juice
• 8 sponge cake shells
• 1 cup whipping cream
• 2 tablespoons sugar
• peach slices
• toasted almond

Steps:

• To make the custard: Combine sugar and flour in heavy bottomed saucepan,add milk& beaten egg yolks.
• Cook, stirring constantly over medium heat until thickened.
• Remove from heat and stir in the vanilla.
• Place wax paper directly on surface to prevent a skin forming,cool.
• To assemble the trifle: Place 1/2 of the sponge cakes in the bottom of a glass serving bowl.
• Pierce the cakes with a fork.
• Sprinkle 1/2 combined liqueurs and juice over sponge cake.
• Cover with 1/2 chopped peaches.
• Pour 1/2 warm custard over top,making sure some seeps onto cake layer.
• Repeat layers.
• Top with whipped cream.
• Decorate with sliced peaches& almonds.