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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
fruit milk desserts
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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