Ingredients
- 1(10-in.)angel food cake
- 1 fresh pineapple
- 3 firm, medium bananas, peeled, sliced
- 3 cups seasonal fresh fruit
- 1 pint strawberry OR rasberry sorbet
- 1 pint rasberries for garnish
- 1 cup pine-orange-guava juice
Directions
Cut cake in half. Freeze one-half for another use. Tear remaining cake into chunks. Twist crown from pinappple. Cut pineapple in quarters lengthwise.Cut fruit from shells. Trim off core and cut fruit into chunks. Combine pinappple, 2 bananas and assorted fruit in large bowl. In 3-quart glass bowl, layer half of fruit mix, cake and sorbet. Repeat layers. Top with rasberries and remaining banana. Pour juice over all. Cover and refrigerate 1 hour or overnight.
Makes 10 servings.
Per serving: 240 calories, .9 g fat, 54 mg sodium, no cholesterol.
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Submitted 6/13/05.
Source: Best Recipes:March/April '92
Submitted By: Linda Wilson
lwilson@gatecom.com
Fruit Trifle