Angel Food And Apricot Trifle
From minitindel 15 years agoIngredients
- 1 angel food cake shopping list
- 1 cup ricotta cheese shopping list
- 2 cup raspberries (fresh or frozen) shopping list
- 2 tablespoons honey shopping list
- 1 cup vanilla yogurt shopping list
- 1/2 envelope, unflavored gelatin shopping list
- 1/4 cup warm water shopping list
- 1 pound fresh apricots (see note) shopping list
- 1/4 cup St. Supéry Moscato wine shopping list
How to make it
- In a food processor, puree ricotta cheese until very smooth, 2 to 3 minutes. This helps reduce the dry consistency of the cheese and makes it more creamy.
- Add raspberries and honey, puree until smooth
- Transfer to bowl; fold in yogurt. In a cup, combine gelatin and water and stir until dissolved.
- Add gelatin to raspberry mixture and stir to incorporate. Place bowl in refrigerator.
- Slice apricots into thin wedges, about 8 per fruit. Place in bowl with Moscato and toss. Set aside.
- Divide raspberry mixture and apricots into 3 equal portions. Slice cake into 3 equally thick layers.
- Place first layer of cake on plate.
- Place a layer of apricots on top.
- Top apricots with thin layer of raspberry mixture.
- Do another layer of cake, apricots, raspberry and finish with a top layer of cake.
- Cover cake with plastic and refrigerate at least 1/2 hour. Also refrigerate remaining apricots and raspberry mixture.
- When ready to serve, slice cake into equal portions and serve topped with raspberry mixture and apricots.
- Makes 10 servings.
- Note: Try to obtain ripe apricots for this dish. If you prefer to use canned fruits, be sure they are packed in juices and not heavy syrup.
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