Spring Fruit Trifle


2 1/2 cups 2% reduced-fat milk
1 vanilla bean, split lengthwise (or 1 teaspoon pure vanilla extract)
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup half-and-half
2 large egg yolks
4 teaspoons butter

8 ounces light whipped topping
1 angle food cake, cubed
3 kiwis, sliced
1-quart strawberries, sliced
1 banana, sliced
1-pint raspberries
Or any variety of fresh or canned fruit you desire


Place milk in a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Bring to a boil.

Combine sugar, cornstarch, and salt in a large bowl, stirring well. Combine half-and-half and egg yolks, stirring well. Stir egg yolk mixture into sugar mixture. Gradually add half of hot milk to sugar mixture, stirring constantly with a whisk. Return hot milk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add butter, stirring until melted. Remove vanilla bean; discard.

Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally. Cover surface of pudding with plastic wrap; chill.

Fold light whipped topping into pudding.

Line bottom of 2 ½ quart straight-sided glass bowl or trifle dish with 1/3 cake cubes. Top cake with 1/3 of fruit. Cover fruit with 1/3 of pudding mixture. Repeat 2 more times ending with pudding mixture. Garnish top with fruit. Cover and chill at least 3 hours.

Yields: 16 servings About 230 calories, 3 grams fat

For ease, use this instead of homemade pudding: Beat ½ cup cream cheese until smooth. Gradually add 2 cups skim milk and continue beating. Add 1 (5.1 oz) package instant French vanilla pudding mix beating at low speed for 2 minutes. Fold in light whipped topping.