Makes 12 Servings
1 cup skim milk
2 tablespoon flour
1/4 tsp. ground nutmeg
3 to 4 tablespoon NutraSweet Spoonful
1 package (18.25 ounces) light yellow cake mix
1-1/3 cups water
3 egg whites
2 cups sliced strawberries
2 to 3 tablespoons NutraSweet® Spoonful™ Milk Custard (see recipe below)
1 cup raspberries
2 nectarines or peaches, sliced
1 medium banana, sliced
1 pint blueberries
Light sugar-free whipped topping
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.
Prepare cake mix according to package directions, using water and egg whites; bake in a 13 x 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.
Protein: 4 g
Carbohydrates: 35 g
Total Fat: 3 g
Saturated Fat: 1 g