Lacto/Ovo(Veggie Life)Chocolate-Raspberry Trifle

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* Exported from MasterCook *

 

Chocolate-Raspberry Trifle

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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3 cups fresh raspberries (about 2 baskets) or

frozen raspberries

7 ounces ladyfingers

3/4 cup cream sherry

4 ounces bittersweet or semisweet chocolate

1 12-ounce package soft silken tofu, drained

1/2 cup chocolate syrup

1/2 cup raspberry jam, fruit spread, or preserves

2 teaspoons vanilla

1 cup whipping cream

2 teaspoons sugar

 

Set aside about 20 of the prettiest berries for garnish.

 

In a single layer on a large baking sheet with shallow sides, arrange

ladyfingers. Sprinkle with sherry. Cover pan with plastic wrap and set aside.

 

Chop chocolate into small pieces. In a microwave on medium power, or using a

double boiler, melt chocolate.

 

In a food processor or blender, puree tofu until creamy, about 30 seconds,

scraping down sides as needed. Add syrup, jam, and 1 teaspoon of the vanilla.

Puree until smooth. Add melted chocolate and puree until well blended, scraping

down sides as needed.

 

In a trifle bowl or serving bowl with straight sides, layer one-third of the

ladyfingers, one-third of the chocolate mixture, and half of the raspberries.

(Break some of the ladyfingers in half, if necessary, to fit bowl.) Repeat,

ending with chocolate mixture, smoothing evenly.

 

Using a mixer or whisk, whip cream with sugar and remaining vanilla to soft

peaks. Spread over top of trifle and decorate with reserved berries. Chill to

desired temperature.

 

Description:

" Lacto/Ovo "

Source:

" Veggie Life, Spring, 2001, page 23 "

 

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Per Serving (excluding unknown items): 120 Calories; 9g Fat (63.9% calories from

fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 17mg

Sodium. Exchanges: 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

 

NOTES : The author notes that cream sherry is darker in color and fuller in

flavor than a dry sherry. To make this in a non-alcohol version, blend 3

tablespoons raspberry jam with enough water to make 3/4 cup light syrup.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0