Dessert Fruit Trifle

Makes 12 servings

PREPARE CAKE MIX according to package directions, using water and egg whites; bake in a 13 x 9-inch baking pan. Cool on wire rack. Cut half the cake into 1-inch cubes (freeze or reserve remaining cake for another use).

PROCESS STRAWBERRIES in blender or food processor until smooth; stir in NutraSweet® Spoonful™. Layer 1/3 of the cake cubes in bottom of 2-quart glass serving bowl. Spoon 1/3 of the Milk Custard and strawberry puree over cake and top with 1/3 of the raspberries, nectarines, banana and blueberries. Repeat layers 2 times. Refrigerate at least 1 hour before serving. Garnish with whipped topping.

Milk Custard

HEAT MILK just to boiling in small saucepan; remove from heat. Mix eggs and flour in small bowl. Slowly stir about 1/4 cup hot milk into egg mixture; stir egg mixture into milk in saucepan.

COOK OVER LOW HEAT, stirring constantly, until thickened. Cool until warm; stir in nutmeg and NutraSweet® Spoonful™. Refrigerate until chilled.

Serving Size: 1/12 recipe

DIABETIC FOOD EXCHANGE: 1/2 skim milk, 1 starch, 1 fruit.