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This Valentine Trifle is No Trifling Achievement BY THE AMERICAN INSTITUTE FOR CANCER RESEARCH

The classic trifle, a traditional English dessert, requires extensive preparation and is high in saturated fat and calories. But it is a luscious way to celebrate Valentine's Day in the traditional red-and-white theme. The following version is ideally suited to health- and diet-conscious sweethearts, but sacrifices nothing in flavor.

Best of all, since Valentine's Day falls on a workday, this trifle can be made easily and well in advance. It is the ideal finish to a romantic meal and large enough for a party or lots of leftovers.

Valentine Trifle - Makes 12 servings.

• 2 cups reduced-fat (2%) milk
• 3 large egg yolks
• 1/3 cup sugar
• 3 Tbsp. flour
• Pinch of salt
• 2 tsp. vanilla extract
• 1 bag (12 oz.) fresh cranberries (or frozen and defrosted)
• 1 cup water
• 1/2 cup sugar
• 1/2 tsp. vanilla extract
• 1 angel food cake (about 12 oz.)
• 1/4-3/4 cup heavy cream*
• 1/4-1 tsp. vanilla extract, or to taste
• Pinch of confectioners (powdered) sugar, or to taste

In a medium, non-stick saucepan, heat milk until bubbles appear along the edges.

Remove from heat, cover and set aside.

In a small bowl, beat egg yolks until they turn a pale color. Gradually beat in sugar until mixture thickens. Mix in flour and salt until smooth and well blended. Slowly mix in 1/4 of the milk, then the remainder. Mix until well combined, then transfer mixture to the pan.

Set pan over medium-low heat. Stirring constantly, cook at a low simmer until mixture thickens, about 5 minutes or until it coats a tablespoon with a film. Immediately transfer custard to a medium bowl and stir in vanilla. Press a sheet of plastic wrap onto the custard so it makes contact and prevents a skin from forming. Let stand until room temperature, about 4 hours or refrigerate, covered, overnight. Bring to room temperature before using.

In a medium saucepan bring cranberries, water and sugar to a boil. Lower heat to medium-high and cook until berries "pop." Reduce heat and gently simmer 5 minutes. Remove from heat and allow to cool. Taste and add additional sugar, if needed.

Transfer mixture to a blender and mix on highest speed until it becomes a smooth purée. Transfer to a bowl and mix in 1/2 tsp. vanilla and set aside. Refrigerate overnight and bring to room temperature before using.

Cut the cake horizontally with a large serrated knife into 3 layers. Place 1 layer in the bottom of a 2-quart glass dish. (Small pieces can easily be pushed into any gaps.) Spread half the puréed fruit on top to cover it evenly. Spread half the custard over the berries to cover. Repeat with a second layer of cake, purée and custard. Top with the last cake layer. Cover with plastic wrap, then foil. Refrigerate at least 8 hours or overnight.

About an hour before serving, remove trifle from refrigerator. Whip the cream in a chilled bowl until it begins to thicken. While continuing to beat, add vanilla and sugar to taste until cream is thick but still soft. Spread on the trifle to completely cover the surface. Garnish, if desired, with berries dusted with superfine sugar.

*Low- or fat-free whipped topping can be substituted. The amount needed depends on the dish. A dish about 7 inches wide at the top requires 1/4 to 1/2 cup cream.

Per serving: 203 calories, 4 g. total fat (2 g. saturated fat), 39 g. carbohydrate, 4 g. protein, 1 g. dietary fiber, 148 mg. sodium.

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