Recipe: Nutrition
Nut-free
Soy-free
Low-Sodium
Vegetarian / Meatless
Directions
Prep Time
30 minutes*
Cook Time
15 minutes
Ready in
45 minutes*
- For custard: Fill a large bowl or basin with ice water. In a heavy saucepan whisk together sugar, cornstarch, egg yolks, milk, light cream and vanilla. Bring to boiling over medium heat, whisking constantly 1 minute or until thickened. Remove from heat and immediately place pan in ice water; continue whisking until cool. Cover and place in freezer 1 hour.
- To assemble trifle: Place 2 cups of the blueberries in a 3-quart trifle bowl. Add half the cake cubes. Drizzle with 2 tablespoons of the syrup. Top with 2 cups blueberries; drizzle with 2 tablespoons syrup.
- Spoon 1 cup chilled custard over syrup. Top with remaining cake cubes. Spoon remaining 2 cups berries on cake cubes. Spread preserves on berries. Spoon remaining 1 cup custard on preserves.
- In a mixing bowl. In a mixing bowl and using an electric mixer, beat heavy cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread on trifle. If desired, top with additional berries, mint and almonds. Serve immediately.
Nutritional Information
Serving Size
1
Per Serving
Calories 356, Calories Fat 141, Total Fat 15g, Saturated Fat 9g, Cholesterol 97mg, Sodium 255mg, Carbohydrate 52g, Protein 4g
Serving Size | 1 |
Calories | 356 |
Calories Fat | 141 |
Calories (fat) extra | 39 |
Total Fat | 15g |
Total Fat (extra) | 24 |
Saturated Fat | 9g |
Saturated Fat (extra) | 46 |
Trans Fat | 0g |
Cholesterol | 97mg |
Cholesterol (extra) | 33 |
Sodium | 255mg |
Sodium (extra) | 11 |
Potassium | 141mg |
Carbohydrate | 52g |
Carbohydrate (extra) | 18 |
Fiber | 1g |
Fiber (extra) | 8 |
Sugars | 28g |
Protein | 4g |
Omega3 | 0g |
Vitamin A | 673IU |
Vitamin A (extra) | 13 |
Vitamin C | 6mg |
Vitamin C (extra) | 11 |
Iron | 0mg |
Iron (extra) | 3 |