Lemon: Creamy Lemon Trifle

posted by Kewpys Mom 04-11-101 3:57 PM

Creamy Lemon Trifle
SOURCE: Cooking Light YEAR: 1998 ISSUE: Sept PAGE: 174

Sponge cake:
Cooking spray
4 large egg whites
1/4 teaspoon salt
1 cup powdered sugar, divided
3 large eggs
2 teaspoons grated lemon rind
2/3 cup all-purpose flour
1/2 cup Grand Marnier or other orange-flavored liqueur

Lemon cream:
3/4 cup granulated sugar, divided
1/2 cup water
2 tablespoons cornstarch
1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
12 ounces block-style fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
3/4 cup low-fat sour cream
1 (8-ounce) carton frozen fat-free whipped topping, thawed
Fresh raspberries (optional)
Fresh mint sprigs (optional)

Preheat oven to 375 degrees.

To prepare sponge cake, line a 15 x 10-inch jelly-roll pan with parchment paper; coat paper with cooking spray.

Beat egg whites at high speed of a mixer until soft peaks form. Gradually add salt and 2/3 cup powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Combine eggs and 2 teaspoons rind; beat until thick and pale (about 3 minutes). Gently fold egg white mixture into egg mixture. Lightly spoon flour into a dry measuring cup; level with a knife. Fold flour into egg mixture. Spoon batter into prepared pan; spread evenly.

Bake at 375 degrees for 12 minutes or until cake springs back when touched lightly in center. Cool in pan 5 minutes on a wire rack. Loosen from sides of pan; turn out onto a wire rack. Carefully peel off parchment paper.

Combine liqueur and 1/3 cup powdered sugar in a small bowl. Microwave at high 1 minute; stir until sugar dissolves. Brush over cake; cool.

To prepare lemon cream, combine 1/4 cup granulated sugar, water, cornstarch, 1 teaspoon rind, and juice in a medium nonaluminum saucepan; bring to a boil. Cook 1 minute, stirring constantly. Pour into a bowl; cool to room temperature. Combine 1/2 cup granulated sugar and cream cheeses in a large bowl; beat until smooth. Beat in cornstarch mixture and sour cream; fold in whipped topping.

Tear cake into large pieces; line the bottom of a 3-quart straight-sided glass bowl or trifle bowl with 3 cups cake pieces. Spoon 2 cups lemon cream over the cake pieces. Repeat procedure 2 more times with remaining cake pieces and lemon cream. Cover and chill 8 hours. Garnish with raspberries and mint sprigs, if desired.

Yield: 12 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION: CALORIES 294 (23% from fat); FAT 7.6g (sat 4.4g, mono 2.4g, poly
0.4g); PROTEIN 8.4g; CARB 41g; FIBER 0.2g; CHOL 78mg; IRON 0.6mg; SODIUM 288mg; CALC 92mg

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line