1-1/2 cups fat-free half-and-half
1/4 cup sugar
3 tablespoons cornstarch
1/3 cup cholesterol-free egg substitute
2 tablespoons low-fat sour cream
2 teaspoons vanilla
2-3/4 cups sliced fresh strawberries, divided
1 tablespoon Marsala wine or orange juice
1 can (15 ounces) mandarin orange segments, well
1 can (11 ounces) mandarin orange segments, well
1 large banana, thinly sliced
1-1/2 teaspoons lemon juice
1 prepared (10 ounces) angel food cake, cut into
half-and-half, sugar and cornstarch together in
small saucepan. Bring to a boil over medium heat,
stirring constantly. Boil 1 minute or until mixture
thickens, stirring constantly. Reduce heat to
Blend 1/3 cup hot half-and-half mixture into egg
substitute in small bowl. Stir into remaining
half-and-half mixture. Cook 2 minutes, stirring
constantly. Remove from heat. Let stand 10 minutes,
stirring frequently. Stir in sour cream and vanilla.
Place 3/4 cup strawberries and wine in blender
or food processor; purée until smooth.
Reserve 15 orange segments and 1/4 cup strawberries
in small bowl. Combine banana, remaining 1-3/4
cups strawberries, remaining orange segments and
lemon juice in medium bowl.
Place half the cake cubes in bottom of 2- to 3-quart
trifle dish or straight-sided glass serving bowl.
Drizzle half of strawberry purée over cake.
Top with half of fruit mixture and half of custard.
Repeat layers with remaining cake, purée
and fruit mixture. Spoon remaining custard over
Arrange reserved orange segments and reserved
strawberries decoratively over custard.
3 POINTS per serving
Calories 160, Total Fat 1 g, Sat. Fat 1
g, Protein 4 g, Carbohydrates 34 g, Cholesterol
1 mg, Sodium 222 mg, Dietary Fiber 1 g