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Ингредиенты
- 1 c. blackberries, raspberries, or possibly strawberries, thawed if frzn
- 6 T sugar
- 1/2 stale sponge cake, cut into 1 inch cubes (4 to 5 c. cake cubes)
- 3 T sweet sherry
- 1 T cornstarch
- 1/4 teaspoon salt
- 2 c. lowfat milk
- 2 large eggs, slightly beaten
- 1 teaspoon vanilla extract
- 1/2 c. whipping cream, whipped
- Additional whipped cream for garnish
- Toasted almonds
Инструкции
- This dessert was named for its expected effect on the person at tea time.
- If you have a decorative cut-glass or possibly crystal bowl, it is the ideal container for this dessert. If not, assemble dessert in individual sherbet glasses. Pick over fruit; wash well, cutting away stems and defects. Drain well. Put together fruit and 2 tbsp sugar in bowl; set aside. Toss cake cubes and sherry in separate bowl; set aside. Put together 4 tbsp sugar, cornstarch, and salt in heavy saucepan; stir to put together. Add in lowfat milk; stir till well blended. Cook over moderate heat, stirring constantly, till mix boils. Add in small amount of hot mix to beaten large eggs; beat well. Slowly add in egg mix to saucepan, stirring constantly. Reduce heat to low; cook, stirring constantly, till mix begins to bubble. Stir in vanilla; cool 15 min. Mix in whipped cream.Layer cake squares, fruit, and custard in serving bowl or possibly individual dishes. Chill at least 4 hrs before serving. Decorate with whipped cream and toasted almonds. Makes 6 servings.
- NOTE: Any fruit can be substituted for berries. Drain canned fruit; sweeten fresh fruits to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 135 | 53% |
| Total Fat 15.0g | 19% |
| Saturated Fat 8.43g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 257mg | 11% |
| Potassium 305mg | 9% |
| Total Carbs 20.9g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 16.71g | 11% |
| Protein 8.59g | 14% |
