Post by chief_cook2 on Aug 16, 2003 7:54:01 GMT -6
1 (2.9-oz.) pkg. custard dessert mix
2 cups skim milk
1 egg yolk, well beaten
1/2 tsp. pure orange extract OR 2 tbsp. Grand Marnier
1 pint ripe, fresh strawberries (or other fresh fruit in season)
Sugar substitute equivalent to 1 tbsp. sugar
1 cup nondairy light whipped topping, thawed, divided
24 vanilla wafers
Stir custard mix into 2 cups skim milk in a small heavy saucepan. Add
beaten egg yolk. Stirring constantly, cook over medium heat just
until mixture comes to a boil. The mixture will be thin. Remove from
heat. Stir in Grand Marnier or orange extract. Pour custard into a
bowl; refrigerate uncovered, for 20 minutes or until it is cool and
only softly set. While custard is cooling, slice strawberries,
reserving 6 with hulls for garnish. Mix sliced strawberries with the
sweetener. Gently fold 1/2 cup whipped topping into the custard with
a rubber spatula. Arrange 16 vanilla wafers, round side toward glass,
on bottom and around sides of a medium-sized glass dessert bowl.
Spread half of the strawberries over the cookies. Gently spoon on
half of the custard. Arrange the remaining 8 cookies in a layer on
top of custard; add layers of sliced strawberries with liquid and
custard. Cover trifle with plastic wrap; chill at least 2 hours. At
serving time, top trifle with remaining 1/2 cup whipped topping.
Garnish with reserved strawberries.
Makes 6 Servings (3/4 cup each). One 3/4-cup serving equals: 190 Cal;
4 g Total Fat (2 g Sat Fat); 32 g Carb; 35 mg Cholesterol; 170 mg
Sodium; 5 g Protein; 1.5 g Fiber. ++++ Exchanges: 1 Fruit; 1/2 Lowfat
Milk; 1/2 Starch; 1 Fat.