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18 economist suntribune diversions saturday dec 14 2002 from page 17 or more or omit if you like birds custard powder 2 cups whole milk cream or carnation milk large container of whipping cream walnut halves and red and green glazed cherries slice the jelly roll and put in the bottom of a nice glass bowl i some times use my punch bowl pour the sherry over the jelly roll drain the fruit cocktail and spoon over the jelly roll sherry mixture make the jello according to the instructions cool and then pour over the mixture in the bowl let this set till firm can be done a couple of days ahead make the custard with the rich milk cream or carnation milk follow direc tions on the birds custard can add sugar to taste usually a small amount 1 tbsp so the trifle is not overly sweet cool the custard before pouring over the trifle mixture if a skin has formed on the custard remove with a spoon before using this message brought to you as a community service of the economist suntribune sfmiiim 1 12500 couple including pris full hi served at taxes incutfed honours and df buffet 00 pm dress semiformal pickup service available from whitby pickering markham stouffville and uxbridge areas call for reservations 9056492436 january birthdays and holiday escape at air zone january is soon approaching midsize gives you a chance to and its time to start booking relax yet see your child at all birthday parties today airzone is also a great holiday escape justthe right place to help the kids burn off some energy airzone is a clean less crowded times airzone is located at 2200 markham rd just 5 minutes south of 7 highway from markham we are open 10pm daily closed christmas boxing day and new years facility being mke bilsky day 4163354601 14 tall double slide advertorial- add the custard whip the whipping cream till stiff cover the entire con coction with the cream and decorate with lots of walnuts and redgreen cherries sally billett markham old english trifle the following recipe was passed on to me by my english aurt 60 years ago break up eight sponge fingers and four macaroon biscuits spread with raspberry jam soak these in three or four eggcups of sweet sherry for half an hour or until thoroughly soaked into the sponge fingers and maca roons make one pint of fairly thick cus tard using a small can of evaporated milk and the rest in cream milk when the custard has cooled pour over the ingredients when this has completely cooled spread with fresh whipped cream decorate with prepared jell0 and mandarin oranges kathleen robinson aurora dawns diabetic trifle heres my trifle recipe for diabetics it makes about jo servings each serving having about 250 calories so this is more of a treat than an everyday dessert the approximate choice values per serving are as follows 15 starch 1 fat 1 fruit 1 milk skim 12 recipe prepared chiffon cake whip 12 cup sherry 1 small can sliced peaches in juice drained 12 pint of raspberries or blueber ries 1 pkg of diet raspberry flavoured gelatin jello light 1 pkg of diet vanilla pudding jello fat free 1 pkg whipped topping dream 2 12 cups of skim milk for pud ding and whipped topping 2 tbsp dietetic raspberry spread 1 tsp rum extract optional in separate bowls prepare raspber ry gelatin vanilla pudding and whipped topping according to pack age instructions break up chiffon cake into bitesize pieces and place in bottom of a large glass bowl combine raspberry spread with rum extract and spread onto cake pieces cover with half of the peach slices and 13 of the berries pour 12 of the gelatin over the fruit then 12 of the pudding layer once more using the fruit gela tin and pudding top with whipped topping and gar nish with remaining berries dawn schwarzbauer markham carmelas english trifle 1 lb storebought poundcake 12 cup rasberry puree 2 ripen bananas 1 pint strawberries sliced leave 5 whole for garnish 1 pint blueberries 12 cup toasted sliced almonds 3 cups vanilla custard 2 cups 35 per cent whipping cream slice half the pound cake to fit bot tom of trifle bowl drisle with half of both rasberry puree and sherry cover pound cake with half the cus tard arrange half of fruit over custard repeat process with rest of ingredi ents reserving some fruit for garnish whip 35 per cent cream and pour over custard garnish with whole strawberries blueberries and toasted almonds chill for two hours serves 6 carmela tallmeister unionville sbs-sp- sm public nl vi r i i it so priva