Summer Fruit Dessert with Milk

Makes 12 servings.

Materials:

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

Milk Custard

1/4 teaspoon ground nutmeg
1 cup skim milk
2 Tablespoons flour
3 to 4 Tablespoons NutraSweet
2 eggs

Preparation:

Make cake mix according to package directions, using water and egg whites; bake in a

13 by 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.

Then for Milk Custard

Heat milk just to boiling in small saucepan; remove from heat. Mix eggs and flour in

small bowl. Stir in 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

Summer Fruit Trifle 25

and NutraSweet® Spoonful. Refrigerate until chilled.

Makes about 1 1/2 cups.

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