Categories
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Almond Trifles |
Tips: Try this trifle with assorted summer fruits.
If they are a frozen mix, use them frozen
and allow them to thaw so that the juices
soak into the cookie base- it will taste
delicious.
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Yield:4
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INGREDIENTS: |
| 8 |
Amaretti di Saronno cookies |
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| 4 tbsp |
brandy or Amaretto liqueur |
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| 8 oz |
raspberries |
|
| 1 1/4 cups |
low-fat custard |
|
| 1 1/4 cups |
low-fat unsweetened yogurt |
|
| 1 tsp |
almond extract |
|
| 1/2 oz |
toasted almonds, slivered |
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| 1 tsp |
cocoa powder |
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DIRECTIONS:
- Using the end of a rolling pin, carefully crush the cookies into small pieces.
- Divide the crushed cookies among 4 serving glasses. Sprinkle in the brandy or liqueur and let stand for about 30 minutes to allow the cookies to soften.
- Top the layer of cookies with a layer of raspberries, reserving a few raspberries for decoration, and spoon over enough custard to just cover.
- Mix the unsweetened yogurt with the almond extract and spoon over the custard. Chill in the refrigerator for about 30 minutes.
- Just before serving, sprinkle with toasted slivered almonds and dust with a little cocoa powder. Decorate with the reserved raspberries and serve at once.
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