Chattanooga Now Stock up on peaches this summer to make this delicious treat

Chattanooga Now Stock up on peaches this summer to make this delicious treat

June 1st, 2019 by Jennifer Bardoner in Get Out - Bestmonth

Individual Trifle with Peaches, Custard, Jelly and Sponge

Photo by agcreations

Fresh Peach Trifle

Yield: 8 servings | Prep: 35 minutes | Ready in: 35 minutes

 

Why we love it:

Apples may be the purported tree of knowledge, but peaches are rumored to be the tree of life — especially in the South. This year's record rainfall should mean a bountiful harvest, and with peaches linked to eye, skin, heart and gut health, there are just as reasons to stock up.

 

What you need:

6 large, ripe peaches, peeled, pitted and sliced

1 tablespoon fresh lemon juice

16 ounces vanilla yogurt

1 teaspoon lemon zest

10-inch prepared angel food cake

 

Angel food cake

1 1/4 cups cake flour

1 3/4 cups white sugar

1/4 teaspoon salt

1 1/2 cups egg whites

1 teaspoon cream of tartar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

 

What you do:

1. Place peaches in a large bowl and gently toss with lemon juice.

2. Place 1 cup of peaches in a blender (set aside remaining slices) and blend until smooth.

3. Place yogurt in a bowl. Stir in peach puree and lemon zest until well blended.

4. Cut angel food cake into squares and place half in bottom of a glass dish.

5. Spoon half the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.

 

For the angel food cake:

1. Beat egg whites until they form stiff peaks, then add cream of tartar, vanilla extract and almond extract.

2. Sift together flour, sugar and salt. Repeat five times.

3. Gently combine egg whites with dry ingredients, then pour into an ungreased 10-inch tube pan.

4. Place cake pan in a cold oven. Turn the oven on and set to 325 F. Cook for about 1 hour, or until cake is golden brown.

5. Invert cake and allow to cool in the pan. Once thoroughly cooled, remove from pan.

 

Sweet on you

If you want to cut the sugar in the cake, consider Lakanto, an increasingly popular sugar substitute. The brand combines erythritol — a naturally occurring sugar alcohol found in fruits including pears, watermelons and grapes — and monk fruit extract which is said to decrease inflammation and combat fatigue, among other benefits. Sweeter than even sugar itself, but with zero calories, it can be subbed at a 1:1 ratio.