Cherry Trifle Cake
Ingredients:
8 individual serving sponge cakes or shortcakes
1/2 cup of cherry or orange juice
2 ounces of frozen whipped dessert topping, thawed
2/3 cup of cherry-vanilla or desired flavor yogurt (6-ounce carton)
2 cups of fresh light or dark sweet cherries
Instructions:
Place the cakes on a serving platter and sprinkle with the juice. Then set it aside. In a small mixing bowl stir together whipped topping and yogurt. Once mixed, spread the mixture onto the cakes. Cover and chill for two hOurs. Before serving, remove stems from cherries, halve them and remove the pits. Arrange the cherries, cut side down, on top of the yogurt mixture.
Makes 8 servings
Nutritional Information:
Calories: 146
Fat: 3 g
Cholesterol: 27 g
Sodium: 76 mg
Carbohydrate: 28 g
Fiber: 1 g
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Baked Apples
Ingredients:
4 large tart apples, cored
¼ cup fresh lemon juice
¼ cup brown sugar
¼ cup raisins
¼ cup maple syrup
1/4 teaspoon cinnamon
1/5 teaspoon nutmeg
Instructions:
Preheat the oven to 350 degrees. Place the cored apples into an 8-inch glass-baking pan. In a small bowl combine the lemon juice, brown sugar, walnuts (nuts are optional) and raisins. Mix the ingredients well. Divide the mixture into fOur equal parts and stuff it into the cored apples. If you have any left over sprinkle the remaining filling on top. POur the maple syrup over the apples. Dust the apples with cinnamon and a smaller amount of nutmeg. Bake in the oven, uncovered, for 1 hOur.
Makes 4 servings
Nutritional Information:
Calories: 237
Protein: 1 g
Carbohydrates: 62 g
Total Fat: 1 g
Sodium: 7 mg
Fiber: 5 g
Cholesterol: 0 mg
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