Summer Fruit Trifle

A light and colorful layered fruit trifle made with cake cubes, milk custard, strawberry puree, and fresh berries and fruit, chilled until ready to serve for a refreshing dessert.

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Prep Time 25

Cook Time 35

Total Time 1

Servings: 12

Course: Dessert

Cuisine: European

Calories: 175

Ingredients Method Notes

Ingredients

Fruit Trifle Ingredients

1 (18.25oz) package light yellow cake mix
1 ⅓ cups water
3 large egg whites
2 cups sliced strawberries
2 to 3 tablespoons Equal® Spoonful™
Milk Custard (recipe below)
1 cup raspberries
2 nectarines or peaches, sliced
1 medium banana, sliced
1 pint blueberries
Light whipped topping

Milk Custard Ingredients

1 cup skim milk
2 large eggs
2 tablespoons all-purpose flour
¼ teaspoon ground nutmeg
3 to 4 tablespoons Equal® Spoonful™

Method

Fruit Trifle Directions

Make cake mix according to package directions, using water and egg whites; bake in a 13x9x2-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 Equal® 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.

Milk Custard Directions

Heat milk just to boiling in small saucepan; remove from heat. Mix eggs and flour in small bowl. Stir about 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 Equal® Spoonful™. Refrigerate until chilled.