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Nearly-Instant Strawberry Trifle

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Ingredients Needed For Nearly-Instant Strawberry Trifle
* 1 (12-ounce) nonfat poundcake; cut into 1-inch cubes
* 1/2 cup orange juice 2 pint baskets California strawberries, stemmed (divided)
* 10 tablespoons Sugar (divided)
* 1 1/4 cups nonfat milk
* 1 1/4 cups egg substitute
* 1 1/2 teaspoons vanilla lowfat whipped topping, mint leaves and additional strawberries, for garnish (optional)


Directions To Prepare Nearly-Instant Strawberry Trifle
#Place cake in 2 1/2- to 3-quart trifle bowl or other glass bowl; pour juice over and set aside.
#In blender or food processor puree 1 basket of the strawberries with 4 tablespoons of the Sugar, pour over cake.
#Slice the remaining strawberries; arrange over cake and set aside.
#To make custard, in heavy-bottomed saucepan combine milk, egg substitute, vanilla and the remaining 6 tablespoons Sugar over medium-low heat.
#Stir constantly until mixture has thickened slightly and coats the back of a spoon.
#Remove from heat; cool slightly. Pour custard over strawberries.
#Cover and refrigerate 4 to 24 hours. Garnish, if desired.




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Tuesday, December 12, 2017, 9:58 pm


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