A Trifle Decadent

This delightful, low-cal trifle comes from Canadian Homemakers Magazine /2004. Thickened yogurt and angel food cake replace whipped cream and pound cake to make a luscious light trifle. Berries can be frozen or fresh. Garnish with fresh berries and some mint leaf for a pretty presentation. The custard part can be made ahead of time and yogurt must be drained of it's liquid ahead of time

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 2  oranges
• 1⁄2 cup granulated sugar
• 2  eggs
• 1  tablespoon butter
• 3  cups low-fat plain yogurt
• 5  cups mixed berries
• 2  tablespoons maple syrup
• 1  angel food cake, cubed

Directions

1. Grate rind from 1 orange to make 2 teaspoons Set aside. Juice oranges to make 2/3 cup. In heavy-bottomed saucepan, combine orange juice, sugar, and beaten eggs. Cook over med. heat, stirring, until mixture is thickened and bubbly. Remove from heat and gradually stir in butter until melted; stir in rind. Scrape into bowl; cover with plastic wrap directly on surface. Let cool to room temp.; refrigerate for up to 2 days.
2. In a coffee filter or cheesecloth-lined sieve set over a bowl in refrigerator.; drain yogurt for at least 2 hours.
3. To Assemble:
4. Fold yogurt into orange custard.
5. Toss berries with maple syrup.
6. In an 8 cup trifle or glass bowl, layer one-third of the cake cubes, one-third of the berry mixture and one-third of the yogurt mixture. Repeat layers twice, ending with the yogurt mixture. Smooth top and garnish with berries and mint leaves (to be removed before serving).