Это предварительный просмотр рецепта "Individual Cherry Almond Trifles".

Рецепт Individual Cherry Almond Trifles
by Shannon Millisor

I am a huge fan of individual desserts, there's no cutting,

and everyone gets one! Sounds perfect to me. This dessert is being posted as

part of the Improv Challenge this month (more on that below). Cherries are

starting to be on sale at the grocery stores around here which is exciting to

me. Cherry is one of my favorite flavors, although of course the artificial

cherry flavor is nothing compared to the sweet and juicy actual cherries. For

this dessert I used a blend of red cherries and Rainier cherries and I think it

worked out really well. I also thought it would be fun to use almond angel food

cake instead of plain angel food cake.

The idea for these is based on the Improv Challenge this month

which is hosted by Frugal

Antics of a Harried Homemaker. Each month there are two different items

listed and we are challenged with creating a recipe with them. In a previous

challenge I made this. This month's challenge is to create a recipe made

with almonds and cherries. I chose to use fresh cherries and sliced almonds to

make these adorable trifles. I also used almond angel food cake, as I mentioned

earlier and it added a nice flavor.

You could use any soft of yogurt for these but I'm a big fan of

non-fat plain Greek yogurt because it can be flavored or sweetened with

anything. I used brown sugar but you could use honey or agave nectar if you

wanted to. I also mixed in some vanilla bean paste because I love the speckles

in a a dessert, and they add flavor of course :).

The pan I used is this nonstick jelly roll pan from Williams-Sonoma, in case you were wondering

who makes a 10" x 15" jelly roll pan. I'm sure you can find one that

is similar in size to use, or you could always bake the cake in ungreased

cupcake pans and it should turn out fine. I have successfully baked angel food

cupcakes like these many times. I should probably mention that I like to

toast almonds in my toaster oven on the "toast" setting but you could

also toast them in a 325F oven for 5-7 minutes usually. The key is to watch

them really close because you don't want them to burn. When you start to smell

them then they are done or almost done. There is barely any brown color on the

ones toasted but they still taste toasted and have a little golden color

to them. As always, if you have any questions or thoughts please ask or let me

know :). Happy Baking!

Individual Cherry Almond Trifles

Makes 4

Ingredients:

Directions:

1. Preheat oven to 325F. In a food processor

blend together the almonds and 1 tablespoon of granulated sugar until finely

chopped. In another bowl, sift together the flour, powdered sugar, and salt.

Stir the almond mixture into the flour mixture and set aside.

2. In a large mixer bowl beat the egg whites

at high speed until they become foamy. Add in the cream of tartar and beat

until soft peaks. Add the 6 tablespoons of granulated sugar, 1 tablespoon at a

time, beating until soft peaks form.

3. Gently fold in ¼ of the flour mixture at a

time into the egg whites. Fold in the almond extract. Fold until completely

blended being sure to scrape the bottom of the bowl but do not overmix or the

mixture could deflate.

4. Spread the mixture into an ungreased

10” x 15” jelly roll pan and smooth so it is even. Bake for 22-25 minutes or

until the cake begins to come away from the edges and springs back when touched

lightly. Cool completely.

5. In a small bowl mix together the yogurt,

brown sugar, and vanilla until well blended.

6. Cut out circles in the cake with a cookie

cutter according to the size of the dishes you are using. Layer the cake,

yogurt mixture, and cherries in a bowl. Top with whipped cream (if desired) and

toasted almonds. Serve.

This is an original recipe

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