Holiday Trifle

Serves 12

Notes from the Chef

A trifle is an English holiday tradition. It is comprised of layers of cake, cream and fruit. Don’t let the picture scare you. It is just layers of cake and crème.

Often it is laced with liquors. Here I use crushed berries and a little low-carbohydrate orange juice to replace the alcohol. But if alcohol is part of your regime, just replace the orange juice with an orange liquor or cassis. The use of alcohol will not increase the carbohydrate value.

If you don’t have a trifle dish, you can make this in a beautiful glass bowl or even in a deep dish. Just make the decorations extra pretty.

You can make the cake, the crème filling and the berry mixture 1-2 days in advance. ONLY the whipped cream needs to be done closer to serving time so it does not deflate.

Ingredients

• 1/2 cup toasted almonds, cooled
• Pinch of salt
• 2/3 cup flour, divided
• 1/4 tsp nutmeg (optional)
• 1/8 tsp ground cardamom or ground ginger
• 1 tsp baking powder
• 1 tsp baking soda, divided
• 4 ounces butter, room temperature
• 1 cup granulated sugar substitute
• 1/4 cup vegetable oil
• 1 tsp pure vanilla extract
• 2 Tbsp sour cream (low-fat is OK but not fat-free)
• 1 tsp cider vinegar
• 3 large eggs, room temperature
• For the creme:
• ¾ cup granulated sugar substitute
• 1 30-ounce container ricotta cheese
• 1 tsp pure vanilla extract
• 1/4 tsp pure almond extract
• For the berry mixture:
• 2 6-ounce packages fresh raspberries
• 1 6-ounce package fresh blackberries or blueberries
• 1/2 cup low-carb orange juice (Trop 50 recommended)
• 2 Tbsp granulated sugar substitute
• For the whipped cream:
• 1/2 pint heavy or whipping cream
• 2 Tbsp granulated sugar substitute
• 1/2 tsp pure vanilla extract

Preparation

1. In a food processor, combine nuts, salt and 1/3 cup flour. Pulse until the nuts are totally pulverized. Add the remaining 1/3 cup flour and spices. Pulse until combined. Add baking powder and 1/2 tsp baking soda and pulse until combined.
2. In a stand mixer, cream butter and 1 cup granulated sugar substitute until light and fluffy. Add the oil and beat until well combined. Scrape down the sides of the bowl. Add vanilla.
3. Combine the sour cream and vinegar. Add remaining ½ tsp baking soda and stir.
4. Preheat oven to 350 F.
5. Alternately add the dry ingredients, the eggs and the sour cream mixture to the butter mixture. Start with the dry. (Mix only until just incorporated, otherwise you wind up with bread.)
6. Pour the batter into a well-greased 8-inch square baking pan. Bake for 26-28 minutes or until tester comes out dry from the center. Allow to cool completely.
7. Turn out cake on to a plate. Cut it in half, then cut each half into 8 equal pieces.
8. To make the creme, place 3/4 cup granulated sugar substitute in the bowl of a food processor. Add the ricotta cheese and process for 2 minutes. Scrape down the sides and process for 1-2 minutes more. Add the almond and vanilla extracts and process until blended.
9. To make the berry mixture, rinse berries under cool water and drain on a paper towel. Place 12 ounces of the raspberries and 4 ounces of the black or blueberries in a bowl. Add orange juice and sugar substitute. Crush slightly using the back of a fork. Reserve remaining berries to decorate the top of the trifle.
10. To make the whipped cream, place your whipping bowl in the freezer for 4-5 minutes. (A cold bowl makes it easier.) Pour cream into the bowl and start whipping on low speed. Gradually increase the speed to high. When the mixture is about double in volume, add the sugar substitute slowly and combine. Add the vanilla extract and beat to combine. Whip until stiff peaks form, but be careful not to over beat or you will have butter.
11. To assemble the trifle, spoon 3 Tbsp of the berry mixture into the bottom of your serving dish. Loosely fit in a layer of the cake (about 5-6 pieces). Add 2 Tbsp of the berry mixture and spread evenly over the cake. Add 1/2 of the ricotta creme mixture and spread over the berry mixture. Add another layer of the cake. Spoon 3 Tbsp of the berry mixture evenly over the cake. Add remaining ricotta creme mixture and level out. Add the final layer of cake and top with remaining crushed berries. JUST before serving, top with the whipped cream and decorate with the reserved berries. (I like to use the biggest spoon I have in the kitchen to serve out the portions. It may not be elegant but it makes it a lot easier.)

Nutritional Information per Serving

• 13 g Net carbohydrates

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.