Nearly-Instant Strawberry Trifle

Recipe Description

Makes 10 to 12 servings.

1 (12-ounce) nonfat poundcake; cut into 1-inch cubes
1/2 cup orange juice 2 pint baskets California strawberries, stemmed (divided)
10 tablespoons Granulated sugar|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)

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 Granulated sugar|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 Granulated sugar|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.