Nearly-Instant Strawberry Trifle

1 (12-ounce) nonfat poundcake; cut into 1-inch cubes
1/2 cup orange juice
2 pint baskets California strawberries stemmed (divided)
10 tablespoons sugar (divided)
1 1/4 cups nonfat milk
1 1/4 cups egg substitute
1 1/2 teaspoons vanilla lowfat whipped topping, mint leaves and additional strawberries, for garnish (optional)

Directions

Place cake in 2 1/2- to 3-quart trifle bowl or other glass bowl; pour juice over and set aside. In blender or food processor puree 1 basket of the strawberries with 4 tablespoons of the sugar, pour over cake. Slice the remaining strawberries; arrange over cake and set aside. To make custard, in heavy-bottomed saucepan combine milk, egg substitute, vanilla and the remaining 6 tablespoons sugar over medium-low heat; stir constantly until mixture has thickened slightly and coats the back of a spoon. Remove from heat; cool slightly. Pour custard over strawberries; cover and refrigerate 4 to 24 hours. Garnish, if desired Makes 10 to 12 servings

Nutritional Information

174 calories; 5 g protein; 1 g fat; 35 g carbohydrate; 1 g fiber; 1 mg cholesterol; 202 mg sodium.