Nearly-Instant Strawberry Trifle

== Description ==
Makes 10 to 12 servings.
== Ingredients ==
* 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 ==
# 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.
Category:Strawberry Recipes
Category:Mint Recipes
Category:Orange juice Recipes
Category:Strawberry Recipes
Category:Trifle Recipes
Category:Berry Desserts