Calorie Control Council | Recipes: Dessert Fruit Trifle

Fruit Dessert Fruit Trifle

Served in a clear bowl, this low-fat fruitful masterpiece
displays its refreshing beauty!

1 package (18.25 ounces) light yellow cake mix	1 cup raspberries
1-1/3 cups water	2 nectarines or peaches, sliced
3 egg whites	1 medium banana, sliced
2 cups sliced strawberries	1 pint blueberries
2 to 3 Tbs. NutraSweet® Spoonful™ Milk Custard (see recipe below)	Light whipped topping

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
(Makes about 1-1/2 cups)

1 cup skim milk	1/4 tsp. ground nutmeg
2 eggs	3 to 4 Tbs. NutraSweet® Spoonful™
2 Tbs. flour

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, 175 calories, 4 g protein, 35 g carbohydrates, 3 g total fat, (1 g saturated fat),
36 mg cholesterol, 3 g fiber, 178 mg sodium. DIABETIC FOOD EXCHANGE: 1/2 skim milk, 1 starch, 1 fruit.

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