Nearly-Instant Strawberry Trifle

Description

Makes 10 to 12 servings.

Ingredients

• 1 (12-ounce) nonfat poundcake; cut into 1-inch cubes
• 1/2 cup orange juice 2 pint baskets California strawberries, stemmed (divided)
• 10 tablespoons Sugar (divided)
• 1 1/4 cups nonfat milk
• 1 1/4 cups egg substitute
• 1 1/2 teaspoons vanilla lowfat whipped topping, mint leaves and additional strawberries, for garnish (optional)

Directions

1. Place cake in 2 1/2- to 3-quart trifle bowl or other glass bowl; pour juice over and set aside.
2. In blender or food processor puree 1 basket of the strawberries with 4 tablespoons of the Sugar, pour over cake.
3. Slice the remaining strawberries; arrange over cake and set aside.
4. To make custard, in heavy-bottomed saucepan combine milk, egg substitute, vanilla and the remaining 6 tablespoons Sugar over medium-low heat.
5. Stir constantly until mixture has thickened slightly and coats the back of a spoon.
6. Remove from heat; cool slightly. Pour custard over strawberries.
7. Cover and refrigerate 4 to 24 hours. Garnish, if desired.