*  Exported from  MasterCook  *
 
                            ENGLISH BERRY TRIFLE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Fruits
                 Low-Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10       oz           Pkg frozen raspberries in
                         Syrup, thawed
   10       oz           Pkg frozen strawberries in
                         Syrup, thawed
                         Cranberry juice cocktail or
                         Cranberry juice (optional)
    1       tb           Cornstarch
    2       tb           Raspberry or blackberry rum
                         (optional)
    1                    Recipe Vanilla Custard
                         Pudding
    1                    Angel food cake (about 10 oz)
      1/4   c            Fresh raspberries or
                         Straberries (garnish)
 
   Place the thawed raspberries and strawberries in a
   large sieve and drain over a bowl.  Place the fruit in
   a medium bowl and set it aside.  Measure the syrup.
   You should have 1 cup; if necessary, add enough
   cranberry juice to bring up the level.
   Transfer 1/4 cup of the syrup to a small saucepan.
   Add the cornstarch and stir to mix well.  Stir in the
   remaining syrup and mix well.  Bring to a boil over
   medium-high heat.  Cook, stirring, until the juice
   thickens and turns clear.  Stir in the brandy or rum
   (if using).  Measure out and reserve 1/2 cup of the
   fruit for garnish. Meanwhile, prepare the custard,
   cover, and chill. Cut the cake into bite-size pieces
   using a serrated knife.  Place half of the pieces in a
   large straight-sided glass bowl.  Spoon half of the
   fruit over the cake.  Cover with half of the custard.
   Repeat to use all the cake, fruit, and custard.
   Garnish the top with the reserved fruit and the fresh
   raspberries or strawberries.  Cover and refrigerate
   for at least 2 hours and up to 6 hours before serving.
   ~--
  
 
 
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