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A version of an English classic thats perfect for hot weather entertaining with its layers of sponge cake squares, soft creamy custard and fresh fruit.

Summertime Fruit Trifle

Recipe for Simply Delicious Citrus Sponge Cake
1/3 cup granulated sugar
1/4 cup all-purpose flour
1 1/2 cups fat-free milk
1/4 cup frozen egg product, thawed
1 tablespoon margarine
1 teaspoon finely shredded orange peel
1/2 cup orange juice
2 tablespoons cream sherry or orange juice
2 cups fresh or frozen peeled peach slices
2 cups sliced strawberries
1/2 cup fresh or frozen blueberries
1 cup reduced-fat frozen whipped dessert topping, thawed
Sliced strawberries (optional)
Blueberries (optional)
Fresh mint (optional)

1. Prepare Simply Delicious Citrus Sponge Cake in an 8 x 8 x 2-inch baking pan; set aside. (Do not prepare filling for cake.)
2. Meanwhile, for custard sauce, in a heavy medium saucepan combine sugar and flour. Stir in milk and egg product. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in margarine, orange peel, and 1/2 cup orange juice. Cool thoroughly.
3. To assemble trifle, cut cake into 1 1/2-inch cubes. In a 2-quart glass bowl arrange half of cake cubes. Sprinkle cake with 1 tablespoon of the sherry or orange juice. Top with half of the peaches, strawberries, and blueberries. Pour half of custard over fruit. Repeat layers. Pipe or spread dessert topping on top. Cover and chill 2 to 8 hours or until serving time. If desired, garnish with additional strawberries, blueberries, and mint.

Makes 10 servings.

Nutritional facts per serving: calories: 186, total fat: 4g, saturated fat: 1g, cholesterol: 65mg, sodium: 65mg, carbohydrate: 33g, fiber: 2g, protein: 5g

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.