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 blueberriesLight whipped topping
Make cake mix according to package directions, using water and egg whites; bake in a13 by 9-inch baking pan. Cool on wire rack. Cut half the cake into 1-inch cubes (freezeor 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. Spoon1/3 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 beforeserving. Garnish with whipped topping.
Makes 12 servings.
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 insmall bowl. Stir in 1/4 cup hot milk into egg mixture; stir egg mixture into milk insaucepan.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.
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