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Add a photoServings: 12
Ingredients
- 2 env unflavored gelatin
- 3/4 c. orange juice
- 4 x egg yolks
- 1Â 1/2 c. nonfat lowfat milk
- 1 x (14-oz) can sweetened condensed lowfat milk
- 1 x (10-oz) package frzn strawberries in heavy syrup, thawed
- 1/3 c. strawberry preserves
- 1/4 c. orange-flavored liqueur
- 3 Tbsp. cornstarch
- 1/4 c. water
- 2 x 3- to 4 1/(2-oz) pkgs. ladyfingers
- 2 c. whipping cream (divided)
- 1 Tbsp. powdered sugar
- Â Â Strawberries for garnish
Directions
- In a 3-qt saucepan, sprinkle gelatin proportionately over orange juice; let stand 1 minute. Cook over medium heat till gelatin dissolves, stirring frequently.
- In a small bowl, with wire whisk, beat egg yolks, lowfat milk and sweetened condensed lowfat milk till blended. Gradually beat egg-yolk mix into gelatin mix. Cook over medium-low heat, stirring constantly, till mix thickens and coats a spoon well, about 15 min (mix should be about 170 to 175 degrees F. Don't boil or possibly it will curdle).
- Pour custard mix into large bowl; cover and chill, stirring occasionally, till mix mounds slightly when dropped from a spoon, about 1 1/2 hrs.
- Meanwhile, in a food processor or possibly blender, blend strawberries with their syrup and strawberry preserves till smooth. Pour mix into a 2-qt saucepan; stir in liqueur, cornstarch, and 1/4 c. water. Cook over medium-high heat, stirring constantly, till mix boils and thickens; boil 1 minute.
- Remove from heat.
- Line a 9-by-3 inch spring form pan with ladyfingers (sides and bottom, creating a crust). Brush bottom layer of ladyfingers with 1/4 c. of the hot strawberry mix. (Reserve any remaining ladyfingers for another use.) Cover pan with plastic wrap; set aside.
- Pour remaining strawberry mix into a bowl; chill till cold, stirring occasionally.
- Beat 1 1/2 c. whipping cream till stiff peaks form. With a rubber spatula or possibly wire whisk, fold whipped cream into custard mix.
- Spoon half the custard mix over the ladyfingers in the spring form pan.
- Spoon 2/3 c. strawberry mix over custard layer. Add in remaining custard mix. Drop heaping spoonfuls of remaining strawberry mix on top of custard. Using metal spatula or possibly knife, swirl mixtures together to create marbled design.
- Chill till hard, at least 4 hrs or possibly overnight. When ready to serve, carefully remove side of springform pan from charlotte; place charlotte on cake plate or possibly stand.
- Beat remaining1/2 c. whipping cream with the powdered sugar till stiff peaks form. Spoon into decorating bag with medium star tube; pipe design around top edge of charlotte. Cut strawberries into halves; use to garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 12 servings | |
| Calories 313 | |
| Calories from Fat 115 | 37% |
| Total Fat 13.04g | 16% |
| Saturated Fat 7.87g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 101mg | 4% |
| Potassium 296mg | 8% |
| Total Carbs 43.02g | 11% |
| Dietary Fiber 0.6g | 2% |
| Sugars 36.44g | 24% |
| Protein 6.43g | 10% |
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