Festive Fruit Trifle
|Angel food cake loaf||10 1⁄2 Ounce (1 Loaf, Commercial Variety)|
|Skim milk||1⁄6 Cup (2.67 tbs)|
|1% cottage cheese||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Instant non fat milk powder||2 Tablespoon|
|Grated orange rind||1 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Reduced calorie strawberry spread||1⁄2 Cup (8 tbs)|
|Cointreau/Other orange-flavored liqueur||2 Tablespoon|
|Fresh strawberries||5 Cup (80 tbs), hulled and halved|
|Kiwifruit||5 , peeled and thinly sliced|
|Oranges||4 Medium, peeled and sectioned|
Cut angel food cake into 1-inch cubes; set aside.
Combine milk and next 4 ingredients in container of an electric blender or food processor; top with cover, and process until mixture is smooth.
Pour mixture into top of a double boiler; bring water to a boil.
Reduce heat to medium-low; cook, stirring constantly, 10 to 12 minutes or until mixture is thickened.
Remove from heat; add orange rind and vanilla, stirring well.
Transfer mixture to a bowl; cover and chill.
Combine strawberry spread and liqueur in a small saucepan; bring to a boil, stirring constantly.
Remove from heat.
Arrange half of cake cubes in bottom of a 3-quart trifle bowl.
Brush cubes with half of strawberry spread mixture.
Arrange enough strawberry halves, cut side out, to line lower edge of bowl.
Place half of remaining strawberries over cake cubes.
Arrange half of kiwifruit and half of orange sections over strawberries.
Spoon half of chilled custard over fruit layer.
Repeat layering procedure with remaining fruit and chilled custard.
Cover and refrigerate 8 hours.
Garnish with strawberries, if desired.