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Cranberry-Orange Trifle
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| Calories 265 Caloriesfromfat 21 % | |
| 6.2 g | Fat |
| Satfat 3.2 g Monofat 1.9 g Polyfat 0.4 g Protein 4.6 g Carbohydrate 46.5 g Fiber 1.7 g Cholesterol 75 mg Iron 0.5 mg Sodium 155 mg Calcium 84 mg CRANBERRIES: | |
| 3/4 cup | sugar |
| 3/4 cup | fresh orange juice |
| 1/4 cup | Grand Marnier, (or other orange liqueur) |
| 1 (12-ounce) package | fresh cranberries |
| PASTRY CREAM: | |
| 1/2 cup | sugar |
| 5 tablespoons | cornstarch |
| 2 1/2 cups 2% | reduced-fat milk |
| 2 large | eggs, lightly beaten |
| 2 teaspoons | vanilla extract |
| 1/8 teaspoon | salt |
| Remaining ingredients: | |
| 1 (10.75-ounce) loaf | pound cake, (such as Sara Lee), cut into 1/2-inch cubes |
| 1 teaspoon | orange rind |
Preparation
To prepare cranberries, combine 3/4 cup sugar, orange juice, and Grand Marnier in a medium saucepan over medium-high heat; cook 3 minutes until sugar dissolves, stirring occasionally. Add cranberries to pan; bring to a boil. Reduce heat; simmer 8 minutes or until cranberries pop. Spoon mixture into a bowl; cover and chill.
To prepare pastry cream, combine 1/2 cup sugar and cornstarch in a medium, heavy saucepan over medium heat. Gradually add milk to pan, stirring with a whisk until blended; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Gradually add half of hot milk mixture to eggs, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 1 minute or until thick, stirring constantly. Remove from heat. Stir in vanilla and salt. Place pan in a large ice-filled bowl until custard cools to room temperature (about 25 minutes), stirring occasionally.
Arrange half of cake cubes in the bottom of a 2-quart trifle dish. Spoon 1 1/2 cups cranberry mixture over cake; top with 1 1/2 cups pastry cream. Repeat layers. Garnish with rind. Cover loosely with plastic wrap, and chill at least 4 hours.
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