2 cup skim or 1% milk
1 package 3.4 oz instant french vanilla puddi, ng mix
1 1/2 cup cubed frozen fat free golden pound, cake
4 tsp sherry or fruit juice
1 cup fresh raspberries
8 tbsp light cool whip
Directions
1. In a small bowl, combine milk and pudding; beat until well
blended. Let stand 5 minutes.
2. Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups.
3. Divide half of raspberries evenly among dessert cups. Spoon
pudding over raspberries. Top with remaining berries.
4. Spoon 2 Tablespoons cool whip over each trifle cup. Refrigerate.
Source: Pillsbury Fast and Healthy Magazine, March/April 1993
Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat
Per serving: 400 calories
Servings: 4 servings
Low Calorie Irish Trifle Cups Recipe brought to you by Recipe Ideas
Categories: Diet; Healthy; Irish; Low Calorie
The History of Recipes
It is possible to track the history of `recipes` far back into antiquity, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, generally, these early cookbooks were just simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe found, according to experts are some tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote some documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Aspicius also tells us how the cooks of Roman times made use of a wide range of spices and herbs, including a few that are still present in modern kitchens like basil, fennel and parsley. Later, we find a couple of interesting cookery books published in the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that appears on menues today, but instead accounts of the types of meals served to the upper classes. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from the Middle-East, including spices like coriander, basil and rosemary. These new culinary innovations prompted an outbreak in manuscripts on food, some of which are kept safe in private libraries. For the decades that followed, the powerful and wealthy houses tried to serve the most extravagent banquests, and as a result the best chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, cook books are increasing in popularity as a result of increased literacy, people having increased spare time and disposable income. The arrival of television gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Low Calorie Irish Trifle Cups recipe.
