Arrowroot Jelly Trifle
Arrowroot jelly was a favorite dessert in Victorian England. This lightly sweetened trifle makes a spectacular dessert for a crowd.
- ¼ cup arrowroot powder
- 2 ¼ cups unsweetened mixed berry juice, divided
- ⅓ cup sugar
- 1 cup fresh or frozen blueberries, plus more for garnish
- 1 cup fresh or frozen raspberries, plus more for garnish
- 2 8.9-oz. gluten-free pound cakes, such as Ener-G Foods or Foods by George, cut into thin slices
- 1 ½ cups all-natural whipped topping, such as TRUwhip, plus more for garnish, optional
1. Whisk together 1/4 cup berry juice, arrowroot powder, and sugar in bowl. Set aside.
2. Bring remaining berry juice to a boil in saucepan. Whisk in arrowroot mixture. Reduce heat to medium, and simmer 3 to 5 minutes, or until mixture thickens and turns clear, whisking constantly. Cool. Stir in blueberries and raspberries.
3. Line bottom of 8-inch-square glass or ceramic baking dish with pound cake slices. Spread with 1 cup arrowroot jelly, and top with 1/2 cup whipped topping. Repeat layering 2 more times. Cover, and refrigerate overnight. Garnish with berries and whipped topping, if using, before serving.
February 2010 p.48