Cherry-Cranberry Trifle

1. 1

   Cut the sponge cake into 1-inch cubes and set aside.

2. 2

   To prepare the Low-Fat Vanilla Sauce, stir the sugar, cornstarch, and milk together with a wooden spoon to form a smooth, homogeneous mixture.

3. 3

   Cook over medium heat until the sauce begins to gently boil.

4. 4

   Continue to cook at a boil for 5 minutes, stirring constantly, then remove from the heat.

5. 5

   Stir in butter, vanilla and salt.

6. 6

   Allow to cool and reserve until ready to assemble.

7. 7

   To prepare the Cherry-Cranberry Sauce, combine the cherries, cranberries, oranges, brown sugar, and cranberry juice in a deep, medium-sized saucepan.

8. 8

   Cook over medium heat, stirring occasionally, until the mixture comes to a boil.

9. 9

   Continue to cook at a gentle boil until the cranberries pop and soften, about 8-10 minutes.

10. 10

    Remove from the heat and season with the allspice and salt.

11. 11

    Set aside until ready to assemble.

12. 12

    To assemble the trifle, spread a small amount of the cherry-cranberry sauce in the bottom of a decorative trifle bowl.

13. 13

    Arrange a layer of the cubed sponge cake in the bottom of the bowl over the sauce.

14. 14

    Repeat layering with the remaining ingredients as necessary.

15. 15

    Serve warm or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.