you are what you eat
This Months Recipe Redux challenge is,
Grab a Book & Cook
It’s the end of the year and we’ll taking a moment to reflect: ReDux has been around for 42 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142.
I have chosen ‘Jamie’s 30 minutes meals’, and on page 42 I will reproducing Jamie’s Orange Trifle. We are in the middle of a beautifully hot and rainy South African summer, and this is a easy, low fat dessert is perfect post- braai (barbecue)! Jamie’s recipe only calls for oranges, and another seasonal fruit so I will be mixing it up with blueberries and mangoes!
If there is one thing I love about being a Dietician it has got to be helping families transform their most favourite ‘full fat’ recipes into healthier, lower fat versions! Keeping all the flavour but cutting out the fat and sugar!
Orange and Mango Trifle
This recipe makes 6 small dessert bowls
You will need:
1 recipe of angel food cake (its fat free and makes the recipe light and airy) I use Martha Stewarts recipe (I decrease the sugar by 1/2 cup) which can be found here: http://www.marthastewart.com/341215/angel-food-cake
3/4 cup orange juice
1 teaspoon orange blossom extract
1/2 cup low fat cream cheese
1 mango, sliced into little junks (you can use what ever fruit is seasonal in your country at the time)
1/2 cup blueberries
rind of 1 lime (don’t remove the rind ahead of time, wait till the end)
1 small bar, dark chocolate
100ml Fat free milk
1teaspoon vanilla paste or extract
Place little chunks of angel food cake in the dessert bowls. In a bowl mix the orange blossom extract and orange juice. Pour this over the cake, until it is soaked in and the liquid is evenly distributed among all the bowls.
Throw over blueberries and mango chunks, add a little shower of finely grated lime rind over the fruit and cake.
In a mixing bowl add the milk, cream cheese, 3 Tablespoons of mango chunks, vanilla paste and a dash of orange blossom extract. Whisk well so that an airy ‘cream’ is formed. the mango will shred with the whisk.
Divide the mango cream cheese between the bowls. Smooth down the tops, and crape with another drizzle of lime rind and dark chocolate.
Let the dessert set in the fridge for 2- 4 hours. Serve chilled while watching the beautiful african sunset! This picture is from http://www.look4photographers.com.