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Add a photoServings: 12
Ingredients
- 1/4 c. sugar
- 1 tbsp. cornstarch
- 1/4 teaspoon salt
- 2 c. lowfat milk
- 2 Large eggs, slightly beaten
- 1 teaspoon vanilla
- 4 c. cubed lb. cake
- 4 tbsp. brandy
- 4 tbsp. apricot preserves
- 1/2 c. whipped cream
- 1 tbsp. confectioners sugar
- Grated semi-sweet chocolate
- Toasted slivered almonds
Directions
- Combine sugar, cornstarch and salt in medium saucepan. Stir in lowfat milk till well-blended; cook over medium heat, stirring constantly, till mix boils (it will be quite thin). Add in a little to Large eggs; beat well. Add in mix to rest of sauce in pan; cook, stirring constantly, till mix starts to bubble. Stir in vanilla; cold, covered with waxed paper. Place cake cubes in glass trifle dish or possibly glass bowl. Sprinkle with 3 tbsp. brandy; drizzle with preserves. Pour custard over cake cubes. Whip cream with confectioners sugar till stiff. Mix in 1 Tbsp. brandy.
- Top cake and custard with whipped cream. Garnish with grated chocolate and almonds. Cover; refrigerateseveral hrs before serving. Yield: 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 12 servings | |
| Calories 438 | |
| Calories from Fat 108 | 25% |
| Total Fat 12.24g | 15% |
| Saturated Fat 3.04g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 601mg | 25% |
| Potassium 147mg | 4% |
| Total Carbs 73.99g | 20% |
| Dietary Fiber 0.9g | 3% |
| Sugars 10.33g | 7% |
| Protein 6.03g | 10% |
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