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Spring Fruit Trifle (aired April 10, 2012) - KOAM TV 7

Spring Fruit Trifle (aired April 10, 2012)

2 cups fruit
Vanilla pudding
1 - 9-inch round cake

Layer fruit, pudding and cake into serving dishes.  Serves 4.

Vanilla pudding:
1/2 cup sugar
2 tablespoons cornstarch
1 1/2 cups plain soymilk
1 teaspoon vanilla

Stir the sugar and cornstarch together in a medium saucepan.  Whisk in the soymilk.  Cook, stirring, over moderate heat until mixture comes to a boil and thickens; remove from heat, stir in vanilla.  Refrigerate.

Yellow shortcake:
2 cups cake flour
1/2 cup soy flour
2 teaspoons baking powder
1/4 teaspoon salt
4 ounces soft silken tofu
2 tablespoons plus 1 cup soymilk
1/2 cup shortening
1 1/2 cup sugar
2 eggs
1 teaspoon orange extract

Preheat oven to 350 degrees.  Coat two 9-inch round cake pans with cooking spray.  Sift together the cake flour, soy flour, baking powder and salt.  Set aside.

Blend the tofu with tablespoon soymilk in a blender until smooth.  Pour the blended tofu into a large bowl.  Beat in the shortening, sugar, eggs, and orange extract with an electric mixer.  Beat in the remaining one cup soymilk.

Add the flour mixture to the liquid mixture.  Beat until the mixture is thoroughly combined, scraping down the sides of the bowl as n necessary, but do not over mix.  Pour the mixture into the prepared pans.  Bake 30 to 35 minutes until a tooth pick inserted into center of the cake comes out clean.  Let cool on a wire rack.  Use one cake for Fruit Trifle.  Use remaining cake for other dessert.

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