FRESH FRUIT TRIFLE
Makes 12 servings
2 cups skim milk
2 tablespoons cornstarch
1/3 cup sugar
4 egg whites, lightly beaten
2 teaspoons vegetable oil
1 1/2 teaspoons vanilla
6 tablespoons sherry or apple juice, divided
4 cups cubed angel food cake
6 cups diced assorted fruits (apricots, peaches, nectarines, plums and berries)
Combine milk and cornstarch in medium saucepan; stir until cornstarch is dissolved. Add sugar, egg whites and oil; mix well. Bring to a boil over medium-low heat, stirring constantly with wire whisk; boil until thickened. Remove from heat. Cool. Add vanilla and 2 tablespoons sherry.
Place one-third cake
pieces in bottom of 2-quart glass bowl or trifle dish. Sprinkle with one-third
remaining sherry. Spoon 2/3 cup custard over cake. Spoon one-third fruit
over custard. Repeat process twice, ending with fruit. Serve immediately.