Splenda Trifle

By AnnieMro

Ingredients

• Custard:
• 2/3 cup Splenda granular
• 1/4 cup cornstarch
• 1/4 tsp. salt
• 1 3/4 cups skim milk
• 2 eggs, lightly beaten
• 1 tsp. vanilla
• 1 tsp. grated orange zest
• Trifle:
• 1/2 pkg. low fat pound cake
• 2 tbsp. no-sugar added strawberry jam
• 1 tbsp. orange juice
• 3 cups assorted fresh or canned fruit

Preparation

Step 1

Custard: Mix Splenda, cornstarch and salt and stir in milk over medium heat until boiling. Simmer, stirring over low heat 2 mins. Gradually stir into eggs. Return to saucepan, cook and stir 1 min. Remove from heat. Stir in vanilla and zest. Cut pound cake in half. Spread with jam and cube. Place in glass bowl. Drizzle with juice. Arrange fruit then custard on top. Refrigerate at least 1 hour.