Heavenly Kiwi-Raspberry Trifle
Guests will never know that you bought the angel food cake for this delicious make-ahead dessert.
- 1 ready-prepared angel food cake (13 ounces)
- 2 cans (15-16 ounces each) peach slices in light syrup,drained
- 2 containers (6 oz each) custard-style raspberry yogurt
- 1 container (8 oz) frozen light whipped topping, thawed
- 5 kiwis, peeled
- Raspberry Sauce
- 2 packages (10 oz each) frozen raspberries in syrup, thawed
- 1 tbsp cornstarch
Cut angel food cake into 1-inch cubes with Bread Knife. Reserve 1/2 cup peach slices and dice remaining with Utility Knife. In Classic Batter Bowl, combine yogurt, whipped topping and diced peaches using Mix 'N Scraper®. Slice 3 kiwis with Egg Slicer Plus®. Place one‑fourth cake cubes in Chillzanne® Bowl. Spread one‑fourth yogurt mixture over cake cubes pressing down lightly; repeat layer. Cover second layer with kiwi slices. Repeat layers with remaining cake and yogurt mixture. Cover; refrigerate at least 3 hours.
Meanwhile, drain raspberries, reserving juice in (1.5-qt.) Saucepan. Whisk in cornstarch until smooth. Bring to a boil over medium heat. Boil 1 minute, stirring constantly until sauce is slightly thickened. Remove from heat; cool. Stir in raspberries. Refrigerate until chilled.
To serve trifle, slice remaining kiwis with Egg Slicer Plus® and arrange kiwi slices and reserved peach slices over top. Spoon into dessert dishes; top with raspberry sauce.
- 12 servings
Nutrients per serving:
Approximately 280 calories and 5 grams of fat
Substitute 3 cups fresh peach slices for canned peach slices, if desired.
Raspberry sauce may be prepared in the microwave oven. Reserve raspberry liquid in Small Micro‑Cooker®. Whisk in cornstarch until smooth. Microwave on HIGH 3‑4 minutes or until boiling; stir. Microwave 1 minute or until sauce is slightly thickened. Cool. Stir in raspberries and chill.