Truly a dessert masterpiece, this summer
trifle features layer upon layer of fresh fruit, custard and
cake. Serve in a clear bowl to show off its refreshing beauty.
Summer Fruit Trifle (Diabetic)
- 1 (18.25-ounce) package light yellow cake
mix
1 1/3 cups water
3 large egg whites
2 cups sliced strawberries
2 to 3 tablespoons Equal® Spoonful™
Milk Custard (recipe below)
1 cup raspberries
2 nectarines or peaches, sliced
1 medium banana, sliced
1 pint blueberries
Light whipped topping
- Make cake mix according to package directions,
using water and egg whites; bake in a 13 x 9 x 2-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 Equal® 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.
Makes 12 servings.
- Milk Custard
-
- 1 cup skim milk
2 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
3 to 4 tablespoons Equal® Spoonful™
- Heat milk just to boiling in small saucepan;
remove from heat. Mix eggs and flour in small bowl. 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 Equal®
Spoonful™ . Refrigerate until chilled.
Makes about 1 1/2 cups.
Nutrition Information Per Serving: Calories: 175, Saturated Fat: <1g, Protein:
4 g, Cholesterol: 36 mg, Carbohydrates: 35 g, Fiber: 3 g, Total
Fat: 3 g, Sodium: 178 mg.
Food Exchanges:
1/2 Skim Milk, 1 Starch, 1 Fruit.
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®.
Click
for more information on the artificial sweetner Aspartame.
Save this Recipe on Delicious |||
