The traditional English trifle is easy to make, but loaded with calories; however there are ways to lighten the calorie and fat count, including replacing alcohol (which makes it kid friendly) with the juice from mashed or frozen berries. By replacing sponge with angel food cake … [Read more...] about Heavenly Light Low Fat English Trifle
Delightful Spring Dishes
Scrummy Rhubarb Orange Brown Betty
The Brown Betty is a much-beloved traditional English dessert. Victorians made it with apples, breadcrumbs and suet and was a popular pudding with the downstairs crowd. I adapted a version listed with the National Trust, using only a fraction of the butter to cut fat, and you … [Read more...] about Scrummy Rhubarb Orange Brown Betty
Individual Guiltless Strawberry Charlotte Russe
Charlotte Russe is a French chilled dessert made with ladyfingers, filled with a fruit flavored cream filling which has been set using gelatin, a favorite cooking ingredient of the Edwardians. My version cuts some of the fat by substituting half the whipping cream with yoghurt … [Read more...] about Individual Guiltless Strawberry Charlotte Russe
Healthier Rhubarb Crumble
This is a healthier version of crumble with much less sugar, and almost no butter contained in other versions. Most rhubarb crumbles will contain strawberries or other berries, but rhubarb is also great on it's own. Healthier Rhubarb Crumble This is a healthier version of … [Read more...] about Healthier Rhubarb Crumble
Rhubarb Syrup
Rhubarb was loved by the Edwardians. It went into a variety of dishes, from cakes to drinks. You can make this simple syrup as a base to make a variety of beverages to cool you off. Rhubarb Syrup 5 stalk rhubarb, washed (chopped into ½ inch pieces)½ cup sugar (or … [Read more...] about Rhubarb Syrup
