Skinny Recipe: Fruit Trifle
Posted by Caitlin Norton
Made with angel food cake, fresh fruit, and whipped topping, this is by far my favorite summer dessert! Layer everything in a clear dish or glass for a pretty presentation. This is such a versatile dish- change up the fruits to match a holiday’s colors (red, white, and blue for 4th of July) or the season (stone fruits in the fall or berries in the spring). Fresh fruit is best here, but you can use frozen if you’d like. Just make sure to thaw and drain frozen fruit before assembling.
Makes 12 servings
1 cup skim milk
2 Tbs. flour
1/4 tsp. ground nutmeg
3 to 4 Tbs. NutraSweet Spoonful
1 package angel food cake, cubed (make your angel food cake own here)
Milk Custard (see recipe below)
3 cups sliced strawberries, divided
1 cup raspberries
2 nectarines or peaches, sliced
1 medium banana, sliced
1 pint blueberries
Light sugar-free whipped topping
Mint leaves for garnish (optional)
Milk Custard: Heat skim milk just to boiling in small saucepan; remove from heat and let it cool slightly. Mix eggs and flour in a small bowl. Slowly add about 1/4 cup hot milk into the egg mixture, whisking the entire time. Add egg mixture into milk in the saucepan continuing to whisk. Cook over low heat, whisking constantly, until thickened. Cool until warm then stir in nutmeg and NutraSweet Spoonful. Refrigerate until chilled.
Process 2 cups of the strawberries in blender or food processor until smooth. Strain if you don’t want the seeds. Stir in NutraSweet Spoonful.
For one big trifle- layer 1/3 of the angel food 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. Top with a a few sprigs of mint.
For individual trifles- choose your favorite clear dessert glasses or bowls so you can show off the layers. Alternate layers of cake, custard, strawberry puree and sliced fruit until you reach the top of the dish. Refrigerate at least 1 hour before serving. Garnish with whipped topping. Tops with one or two mint leaves.
Fat: 3 g
Carbohydrates: 35 g