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Title: No-Cholesterol Passover English Trifle
Categories: Dessert Jewish Passover
Yield: 4 Servings
| FOR ANGEL FOOD CAKE | ||
| 1 3/4 | c | Sugar (I use a bit less) |
| 1 1/4 | c | Matzo cake meal |
| 2 | tb | Finely grated orange zest |
| 1 3/4 | c | Egg whites (about 12 large |
| Eggs) | ||
| 1/2 | ts | Salt |
| 2 | tb | Orange juice |
| FOR TRIFLE | ||
| 1 | c | (up to) Passover Sherry |
| 2 | c | Sliced strawberries |
| 2 | Bananas, sliced | |
| 2 | c | Fresh pineapple, cut into |
| Chunks, or the Kosher for | ||
| Passover canned equivalent | ||
| 2 | Oranges, peeled and broken | |
| Into sections | ||
| 4 | Kiwis, peeled and sliced | |
| FOR PUDDING | ||
| 1/2 | c | Sugar (can use less sugar) |
| 4 1/2 | tb | Passover potato starch |
| 4 | c | Strained orange juice |
| 1 | ts | Grated orange zest |
Here is a recipe for my all-time favorite Passover dessert. It is fairly time consuming to make, but if you make the effort you will have a magnificent dessert. The recipe was developed by Leslye Michlin Borden and published in the LA Times in 1991.
Cut cake in 1-inch fingers. Let stand uncovered for a few hours to slightly dry out. (Trifle is usually made with stale cake.)
Arrange cake fingers around bottom and sides of deep glass bowl or trifle dish. Sprinkle with 1/3 cup Sherry. Arrange about 1/2 the sliced fruit on and around cake fingers. Pour over 1/2 of pudding.
Add another layer of cake fingers. Sprinkle with more sherry. Pour over remaining pudding. Cover and refrigerate until fully chilled and ready to serve.
To serve, heap remaining fruit on top of trifle. Serve at once. Makes 20 servings.
Per serving: 210 calories; .5 grams fat
NO-CHOLESTEROL PASSOVER ANGEL FOOD CAKE
Combine 3/4 c sugar, matzo cake meal & orange zest in bowl. Beat egg whites and salt in large mixer bowl until soft peaks form. Gradually add remaining 1 cup sugar, 1/4 cup at a time, alternating with orange juice. Beat well after each addition. Continue beating until stiff peaks form.
Fold in matzo meal mixture, 1/4 at a time. Use 15 under-and-over strokes for each addtiion, slightly turning the bowl after each stroke. Fold an additional 10 strokes.
Pour batter into ungreased 10 inch tube pan. Bake at 325 degrees 50 minutes to an hour, or until cake springs back to touch. Remove from oven, immediately invert pan & cool.
NO-CHOLESTROL PASSOVER ORANGE PUDDING
Combine sugar & potato starch in medium saucepan. Slowly pour in orange juice, stirring with whisk if necessary, to prevent lumps from forming. Add zest.
Cook over low heat, stirring constantly until mixture is smooth and thickened, about 20 minutes. Cover & chill before using. Can be made a day ahead.