Trifle: Passover No-Cholestrol English Trifle

posted by syzygy 04-12-100 6:26 AM

Passover No-Cholesterol English Trifle

1 recipe No-Cholesterol Passover Angel Food Cake (recipe follows)
Up to 1 cup Passover Sherry
2 cups sliced strawberries
2 bananas, sliced
2 cups fresh pineapple, cut into chunks
2 oranges, peeled and broken into sections
4 kiwis, peeled and sliced
1 recipe No-Cholesterol Passover Orange Pudding (recipe follows)


Cut cake in 1-inch fingers. Let stand uncovered for a few hours to slightly dry out.

Arrange cake fingers around bottom and sides of deep glass bowl or trifle dish. Sprinkle with 1/3 cup sherry. Arrange 1/2 the fruit on and around cake fingers. Pour 1/2 of pudding over fruit.

Add another layer of cake fingers. Sprinkle with more sherry. Add 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

1-3/4 cups sugar, divided
1-1/4 cups matzo cake meal
2 Tbsp. finely grated orange zest
1-3/4 cups egg whites (about 12 large eggs)
1/2 tsp. salt
2 Tbsp. orange juice


Preheat oven to 325 degrees.

Combine 3/4 cup sugar, matzo cake meal and 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 addition, slightly turning the bowl after each stroke. Fold an additional 10 strokes.

Pour batter into ungreased 10 inch tube pan. Bake at 325 for 50 minutes to an hour, or until cake springs back to touch.

Remove from oven, immediately invert pan and cool.



No-Cholestrol Passover Orange Pudding

1/2 cup sugar
4-1/2 Tbsp. Passover potato starch
4 cups strained orange juice
1 tsp. grated orange zest


Combine sugar and 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.

This recipe was developed by Leslye Michlin Borden and published in the LA Times in 1991.

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