|
Mock Trifle
4 Servings |
|
Tips |
|
Use 4 medium-size dessert
bowls.
Use crispy lady fingers, which are fairly small.
Best when served at room temperature, but do not let it remain unchilled
for more than 2 hours.
Use a good quality pudding mix, not instant pudding. The cooking
time for pudding is about 20 minutes.
|
| Prepare the
garnish: |
|
2 |
|
Fresh Oranges, large,
peeled and sections removed from casings. |
| 2 |
|
Ripe Kiwis, peeled and
sliced in half circles |
| Prepare the
dipping liquid for lady fingers: |
| |
|
Use a flat-bottom small vessel
that is a bit longer than the lady finger, with short sides to prevent
interference with dexterity. Liquid should be about 1/4"
deep. If not, increase the ingredient amounts proportionately to achieve 1/4". |
| 2 |
Tbsp |
Nissley Grapeful White,
sweet white wine, or substitute apple juice. |
| 1/8 |
teas |
Almond Extract |
| Cook the
pudding: |
| |
|
Follow package
directions. Add real vanilla extract at the end. |
| 1 |
pkg. |
Vanilla Pudding, 3.8
oz. pkg. |
| |
|
Milk, half Whole Milk
and half Fat Free Milk |
| 1/2 |
teas |
Vanilla Extract |
| Assemble the
dessert while the pudding is still hot: |
| |
|
Pour a small amount of pudding
into center of each bowl. |
| 4
|
|
Lady Fingers, crispy
type. Moisten each lady finger, individually, by floating a flat
side in the dipping liquid for 5 complete seconds. Immediately
remove the
lady finger, invert it, and lay it dry-side-down in the bowl, on top of the
pudding. |
| |
|
Pour pudding on both sides of
each lady finger. |
| |
|
Garnish with orange sections and kiwi. |
