Usually the English soup is made with sponge cake soaked in sherry, sweetened with jam or custard and garnished with whipped cream. This healthier version uses a white or yellow sponge cake and has lighter outlines, including vanilla pudding, fresh fruit and is garnished with whipped cream with a reduced fat content. Let’s see the recipe together with Dr. Elisabetta Macorsini, nutritionist at Humanitas.
Ingredients for 20 servings
1 package of preparation for white or yellow cake
60 ml of canola oil
3 egg whites
120 ml of kirsch, sherry or Grand Marnier
450 g of fresh raspberries
6 peaches, peeled and cut into thin slices
2 packets of fat-free, sugar-free vanilla pudding
1 litre of skimmed milk
200 g of vegetable whipped cream
25 g of toasted almond chips
Preheat the oven to 180 °C or the temperature indicated on the cake preparation package. Lightly coat a 40×30 cm baking sheet with non-stick kitchen spray.
In a large bowl, using a low speed electric mixer, beat together the cake mix, the 3 egg whites and the oil until a well blended mixture is obtained.
Pour the cake batter obtained into the pan. Place in the oven and bake according to the instructions written on the package.
Remove the cake from the oven and sprinkle the liqueur over the hot cake. Cool completely.
Cut the cake into 2.5 cm squares and place in trays, about 9 squares per tray. Add the raspberries and sliced peaches.
In a separate bowl, mix the vanilla and milk together with the pudding. Gently pour the pudding over the fruit and cake. Place the trays in the refrigerator and cool for several hours. Do not shake or mix.
Before serving, cover each square with 1 tablespoon of whipped cream and garnish with almonds. Serve immediately
Here are the nutritional values per serving
Portion is equivalent to about 100 g:
Energy Value 250 Kcal
Sodium 289 mg
Fat 10 g
Carbohydrates 35 g
of which saturated 2 g
of which sugars 10 g
of which unsaturated present in traces
of which monounsaturated 5 5
Fibers 3 g
Protein 5 g
Cholesterol 23 mg