1 package (18.25 ounces) yellow cake mix
1 1/3 cups water
3 egg whites
2 cups sliced strawberries
2 to 3 Tablespoons NutraSweet® 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 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.
Makes 12 servings.Serving size: 1/12 recipe
Yield: 12
Exchanges: 1/2 Skim Milk, 1 Starch, 1 Fruit
Nutrition: 175 Calories, 4 g Protein, 35 g Carbo, 3 g Fat
Milk Custard
1 cup skim milk
2 eggs
2 Tablespoons flour
1/4 teaspoon ground nutmeg
3 to 4 Tablespoons NutraSweet® Spoonful
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 nutmegE−Cookbooks Recipe Sampler
and NutraSweet® Spoonful. Refrigerate until chilled. Makes about 1 1/2 cups.