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Ingredientes
- 1/2 c. granulated sugar
- 1/4 c. cornstarch
- 3 c. nonfat lowfat milk
- 1 x egg yolk, beaten
- 1 tsp vanilla
- 1 x 10 3/(4-oz) reduced-fat frzn lb. cake, thawed and sliced
- 1/3 c. seedless raspberry jam
- 1 quart strawberries
- 3 Tbsp. orange juice
- 1/3 c. sliced almonds, toasted (see note)
Direcciones
- In saucepan, mix sugar, cornstarch and lowfat milk. Cook over medium heat 7 to 10 min, stirring, till mix comes to boil. Boil 1 minute and remove from heat. Add in 1/2 c. of this custard mix to the beaten egg yolk and return mix to saucepan, beating well. Cook a few min longer. Add in vanilla. Set aside to cold.
- Place slices of lb. cake along bottom of 2-qt oblong dish. Spread slices with raspberry jam. Slice strawberries and place over jam. Drizzle orange juice over berries. Carefully spread custard over top and sprinkle with almonds. Cover and chill.
- Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1608g | |
| Calories 1342 | |
| Calories from Fat 72 | 5% |
| Total Fat 8.55g | 11% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 352mg | 15% |
| Potassium 2292mg | 65% |
| Total Carbs 291.01g | 78% |
| Dietary Fiber 14.5g | 48% |
| Sugars 221.92g | 148% |
| Protein 32.01g | 51% |
