INGREDIENTS

INSTRUCTIONS

For custard, in medium bowl, mix sugar, cornstarch, flour and salt until
blended. Whisk in egg and 1/2 cup milk. In saucepan, heat remaining milk
over medium heat until small bubbles appear around edge. Gradually whisk
hot milk into egg mixture. Return to saucepan; cook over medium heat,
stirring constantly until mixture thickens and simmers, 2 minutes. Reduce
heat to low; simmer, stirring, 2 minutes. Remove from heat. Stir in
vegetable oil spread and vanilla. Pour into bowl. Press plastic wrap on
surface; cool. Refrigerate 3 hours. For cake, preheat oven to 375°F. Line
bottom of 13 x 9 x 2" baking pan with wax paper. Coat paper with nonstick
spray. Into bowl, sift flour, baking powder and salt. In bowl with mixer at
high speed, beat eggs, until thick, 5 minutes. Gradually beat in granulated
sugar. Add vanilla and almond extracts and 3 tablespoons water. Reduce
speed to low, beat until blended. Sift in flour mixture in three additions;
beat at low speed until just blended. Pour into pan, spreading evenly. Bake
12 minutes or until top is golden and toothpick inserted into center comes
out clean. Cool in pan on rack 5 minutes. Dust kitchen towel with
confectioners' sugar. Turn cake out onto towel. Peel off wax paper. >From
long side, roll cake and towel up together. Let cool on rack. To assemble,
unroll cake and towel. Spread cake with jam. From same long side, roll up
cake without towel. Cut cake crosswise into 1/2" thick slices. Arrange a
few slices in bottom of 2-quart straight sided glass bowl. Spread 1 cup
chilled custard over top. Set aside 4 small strawberries for garnish. Slice
remaining berries. Top custard in bowl with half the sliced berries and
half the cherries. Arrange some cake slices around side of bowl so cut
sides show through. Top fruit layer with remaining cake slices. Top with
remaining custard, spreading to cover fruit. Cover with plastic wrap;
refrigerate overnight. Cut reserved strawberries in half. Garnish trifle
with kiwi, strawberry halves, almonds and if desired, whipped topping.
Makes 10 servings. Per serving: 230 calories; 6 g protein; 4 g fat; 70 mg
cholesterol; 42 g carbohydrates; 179 mg sodium.
Your time in the kitchen: 40 minutes. Ready to serve in 4 hours +
overnight.
Sneak peak at irresistible, guilt-free treats from Richard Simmons'
brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.
Recipe by: Woman's World 11/4/97, Richard Simmons
Posted to MC-Recipe Digest V1 #879 by 4paws@netrax.net (Shermeyer-Gail) on
Nov 01, 1997

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