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Strawberry Trifle

Source of Recipe

The Art of Cooking For The Diabetic, ©1996 by Mary Abbott Hess
Exchanges
Makes 6 Servings (3/4 cup each).

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.

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.