| 1 | (12 oz) nonfat poundcake; cut into 1-inch cubes |
| 1/2 cup | Orange juice |
| 2 pint | Baskets California Strawberries , stemmed (divided) |
| 10 tbl | Sugar divided |
| 1 1/4 cup | Nonfat milk |
| 1 1/4 cup | Egg or egg substitute |
| 1 1/2 tsp | 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 tbl 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 tbl sugar over meduum-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 4-24 hours. Garnish, if desired Makes 10-12 servings
Recipes and Photos provided courtesy of the California Strawberry Commission. Copyright 2004 California Strawberry Commission. All rights reserved.