From Cooking Light 2006
Ingredients
Cranberries:
- ¾ cup sugar
- ¾ cup fresh orange juice
- ¼ cup Grand Marnier (or other orange liqueur)
- 1 (12-oz) package fresh cranberries
Pastry Cream:
- ½ cup sugar
- 5 Tablespoons cornstarch
- 2 ½ cups 2% reduced-fat milk
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Remaining Ingredients:
- 1 (10.75-oz) loaf pound cake (such as Sara Lee), cut into ½-inch cubes
- 1 teaspoon orange rind
Instructions
- To prepare cranberries, combine ¾ cup sugar, orange juice, and Grand Marnier in a medium saucepan over medium-high heat; cook three minutes until sugar dissolves, stirring occasionally. Add cranberries to pan; bring to a boil. Reduce heat; simmer 8 minutes or until cranberries pop. Spoon mixture into a bowl; cover and chill.
- To prepare pastry cream, combine ½ cup sugar and cornstarch in a medium, heavy saucepan over medium heat. Gradually add milk to pan, stirring with a whisk until blended; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Gradually add half of hot milk mixture to eggs, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 1 minute or until thick, stirring constantly. Remove from heat. Stir in vanilla and salt. Place pan in a large ice-filled bowl until custard cools to room temperature (about 25 minutes) stirring occasionally.
- Arrange half of cake cubes in the bottom of a 2-quart trifle dish. Spoon 1 ½ cups cranberry mixture over cake; top with 1 ½ cups pastry cream. Repeat layers. Garnish with rind. Cover loosely with plastic wrap, and chill at least 4 hours.
Nutrition Information
Makes 12 servings. Serving size: ¾ cup.
Calories: 265; Total Fat: 6.2g (Saturated Fat: 3.2g); Cholesterol: 75mg; Sodium: 155mg; Total Carbohydrate: 46.5g; Dietary Fiber: 1.7g; Protein: 4.6g
Notes
- The cranberries and pastry cream can be made up to three days ahead. Then, simply assemble and refrigerate the trifle up to 24 hours before you plan to serve it.