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English Berry Trifle

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      Title: ENGLISH BERRY TRIFLE
 Categories: Desserts, Fruits, Low-fat
      Yield: 6 Servings
 
     10 oz Pkg frozen raspberries in
           Syrup, thawed
     10 oz Pkg frozen strawberries in
           Syrup, thawed
           Cranberry juice cocktail or
           Cranberry juice (optional)
      1 tb Cornstarch
      2 tb Raspberry or blackberry rum
           (optional)
      1    Recipe Vanilla Custard
           Pudding
      1    Angel food cake(about 10 oz)
    1/4 c  Fresh raspberries or
           Straberries (garnish)
 
  Place the thawed raspberries and strawberries in a large sieve and
  drain over a bowl.  Place the fruit in a medium bowl and set it
  aside. Measure the syrup. You should have 1 cup; if necessary, add
  enough cranberry juice to bring up the level. Transfer 1/4 cup of the
  syrup to a small saucepan. Add the cornstarch and stir to mix well.
  Stir in the remaining syrup and mix well.  Bring to a boil over
  medium-high heat. Cook, stirring, until the juice thickens and turns
  clear. Stir in the brandy or rum (if using). Measure out and reserve
  1/2 cup of the fruit for garnish. Meanwhile, prepare the custard,
  cover, and chill. Cut the cake into bite-size pieces using a serrated
  knife.  Place half of the pieces in a large straight-sided glass
  bowl.  Spoon half of the fruit over the cake. Cover with half of the
  custard. Repeat to use all the cake, fruit, and custard. Garnish the
  top with the reserved fruit and the fresh raspberries or
  strawberries. Cover and refrigerate for at least 2 hours and up to 6
  hours before serving. ~--
 
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