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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
Exchanges: 1/2 Skim Milk, 1 Starch, 1 Fruit
Nutrition: 175 Calories, 4 g Protein, 35 g Carbo, 3 g Fat
1 cup skim milk
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 nutmeg
and NutraSweet® Spoonful. Refrigerate until chilled.
Makes about 1 1/2 cups.