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This is a low-fat version of the classic English molded desserts that alternate layers of cake or bread, fruit, and custard. We've left out the custard here, allowing the fresh berries to take a starring role.

Recipe by Cooking Light June 2000

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Credit: Becky Luigart-Stayner

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Yield:
8 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Set aside.

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  • Cut cake into 1-inch-thick slices; cut each slice in half diagonally to make 2 triangles. Line the bottom and sides of a 3-quart straight-sided glass bowl or trifle bowl with half of the cake pieces; spoon half of peach mixture into cake-lined bowl. Arrange half of remaining cake pieces over the peach mixture, and spoon remaining peach mixture over cake. Top with remaining cake pieces.

  • Place plastic wrap on surface of cake pieces, and place a small plate on top of plastic wrap; place a 1-pound can on plate to firmly press mixture. Chill for 8 hours. Remove plate and plastic wrap. Garnish with additional fresh berries, if desired.

Nutrition Facts

221 calories; calories from fat 2%; fat 0.5g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.3g; protein 3.6g; carbohydrates 50.6g; fiber 6.1g; iron 0.6mg; sodium 190mg; calcium 56mg.
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