Wednesday, June 13, 2007

English Trifle

English Trifle

Berry Filling:

1 cup water
6 oz. white grape/raspberry (frozen 100% juice concentrate)
1 tsp. vanilla
1/2 cup water
1/4 cup cornstarch
2 cups fresh blueberries

Combine 1 cup water, juice concentrate and vanilla and bring mixture to a boil. Combine 1/2 cup water and cornstarch and stir until dissolved. Stirringconstantly, add cornstarch-water to the boiling juice and continue stirringuntil mixture thickens and 'clears'. Add the berries and remove from heat. Set aside to cool.

Cream Filling:

10.5 oz. box Mori-Nu tofu, firm
1/4 cup fructose
1 cup Better Than Milk, lite
1 tsp. vanilla
1/4 tsp. salt
1/4 cup Instant
Clear Jel

In a blender, combine tofu, fructose, milk, vanilla and salt and process untilsmooth. Turn blender speed down to lowest setting, remove the lid and addInstant Clear Jel food thickener. Replace lid, increase speed to highestsetting and process briefly until mixture is thick.

Crunchy Filling:

2 cups gluten free granola or gluten free cookies, crumbled

Procedure: Layer above ingredients into parfait glasses in the following order:

1. Granola or cookie crumbles
2. Berry filling
3. Cream filling
4. Repeat. End top layer with granola or cookie crumbs and a dollop of berry filling or vegan whipped cream.

Adapted from Tastefully Vegan

1 comment:

  1. This is my kind of trifle! MMMMMmmmm! Thanks for sharing the recipe.


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