Fresh fruit and angel food cake lighten this classic. A light custard, made with meringue and fat-free milk, drops the calories by half. Store-bought angel food cake works fine here.

Makes 10 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

1 small angel food cake (10 ounces)
1/3 cup raspberry preserves
1/3 cup medium-dry sherry
4 cups fresh fruit (sliced oranges; halved seedless grapes; hulled, halved strawberries; raspberries; sliced peeled kiwis)
4 cups Light Custard (recipe follows)
1/4 cup toasted slivered almonds
Additional fresh fruit for garnish

1. Cut cake into 2-inch-thick slices and cut slices into 1-by-4-inch strips. Spread preserves over one side of each strip. Arrange half the cake, jam-side up, in the bottom of a 12-cup serving bowl. Sprinkle with half the sherry. Arrange half the fruit over the cake layer and spoon half the custard over the fruit. Repeat with remaining cake, sherry, fruit and custard. Cover and refrigerate for at least 1 hour.
2. Just before serving, sprinkle almonds over the top and arrange fresh fruit decoratively in the center.

NUTRITION INFORMATION: Per serving: 227 calories; 2 g fat (0 g sat, 1 g mono); 29 mg cholesterol; 46 g carbohydrate; 5 g protein; 2 g fiber; 135 mg sodium; 122 mg potassium.


Nutrition Bonus: Vitamin C (20% daily value).


3 Carbohydrate Servings

MAKE AHEAD TIP: Prepare through Step 1, cover and refrigerate for up to 8 hours.

RELATED RECIPES: Light Custard

I have made this recipe many times much to the delight of my guests. I am English and was brought up on such fare but not low calorie as this is. The tastes mingle and it is so yummy, especially if made the day ahead and a little whipped cream is spread on top before sprinkling the almonds. Yum tastes just like my mother's used to!!! I cannot locate my Eating Well book and must make a trifle for next week, I was delighted to find it on line. Thank you for including it.

Sally Roberts, Seattle, WA