Tipsy Laird ~ was what I was going to make. If you haven't yet heard of this treat, it's a famous Scottish trifle, that's a spin on the traditional English trifle. It's a perfect dessert to showcase all the fresh raspberries I now had sitting in my fridge. It's also the perfect dessert for summer ~ light & fruity, but with a little kick from the liqueur you drizzle over it. My kinda dessert! (for a kid-friendly, non-alcoholic version use fruit juice)
Most of the traditional recipes I found were heavy on the fat & calories, so I lightened my recipe up substantially. The changes made for a decadent, easy to prepare, low fat dessert treat that didn't come across low fat or low cal ~ at all. I also made mine as individual dessert trifles ~ that way I was able to make one for J that was a non-alcoholic version. Happy to say, both ways turned out delicious.
I read that Tipsy Laird is a traditional dessert for celebrating Robert Burns Night, a supper event held every January 25th, in Scotland, to celebrate the birthday of their most famous poet. ((you can see my post on celebrating a Robbie Burns Night Supper with a Vegetarian Haggis here)) Now, I know it's a long way until that party night comes around again, but when the fruit is so fresh & so cheap ~ you just gotta create with what nature (& the markets) are offering you right now, almost free of charge. Enjoy!
Easy Individual Tipsy Laird ~ a Low Fat & Low Cal Scottish Trifleserves 4
** for a non-alcoholic version, substitute orange or pineapple juice for the Drambuie & Cream Sherry
- one small box French Vanilla Sugar-Free Instant Pudding Mix
- 2 cups plus 2 Tbsp Fat Free Milk (plus a little more if needed to thin a bit)
- 2 Tbsp Drambuie** (double if you want a really tipsy dessert)
- 2 Tbsp Cream Sherry** (double if you want a really tipsy dessert)
- 4 sponge cake dessert cups, split in half horizontally (aka ~ strawberry shortcake dessert cups)
- 1/3 cup seedless raspberry jam, or more to taste (substitute with strawberry jam if necessary)
- 1/4 cup fat free plain Greek yogurt (double if you like a lot of whip cream topping)
- 1/4 cup Fat Free Cool Whip (double if you like a lot of whip cream topping)
- 2 packets Equal, or to taste (or your favorite sweetener)
- 1 pint fresh raspberries, rinsed & ready to go
- 1/4 cup toasted slivered almonds
- fresh raspberries for garnish
- mint leaves for garnish, optional
Mix the Drambuie & Cream Sherry together ~ set aside until ready to assemble the dessert.
Prepare pudding ~ mix all the milk with the instant pudding, per the box instructions & set aside until ready to assemble the dessert. (add a little more milk if a bit too thick)
Prepare the Cool Whip mixture ~ mix together the Cool Whip, Greek yogurt & 2 packets Equal until smooth & creamy. Set aside until ready to assemble the dessert.
Take the split sponge cakes & spread a layer of seedless raspberry jam on the cut sides. (it's fine to use strawberry jam if that's all you have) Place the bottom half of each jam covered split cake, jam side up, on it's own plate & drizzle with 1/2 tablespoon of the Drambuie/Cream Sherry liqueur mixture.
Next place some fresh raspberries on the jam covered cake slice, then spoon some of the thinned pudding over all.
Place the remaining tops of the split sponge cakes, jam side down/indented top up, on the assembled first layer. Spoon a little of the jam in the indent & then repeat the layering again, starting with the remaining liqueur.
After you spoon the thinned pudding over all, place a dollop of the Cool Whip mixture on the top of each dessert & then garnish with slivered almonds & the additional fresh raspberries and/or fresh mint, if desired.