Summer Fruit Triffle


  • 1 pkg. (18.25 oz.) light yellow cake mix
  • 3 egg whites
  • 2 to 3 tablespoons sugar substitute
  • 1 cup raspberries
  • 1 medium banana, sliced
  • Light whipped topping
  • 1-1/3 cups water
  • 2 cups sliced strawberies
  • Milk Custard (recipe follows)
  • 2 nectarines or peaches, sliced
  • 1 pint blueberries

Make cake mix according to package directions, using water and egg whites, bake in a 13x9 baking pan. Cool on wire rack. Cut half the cake into 1 cubes (freeze or reserve remaining cake for another use). Process strawberries in blender or food processor until smooth; stir in sugar substitute. Layer 1/3 of the Milk Custard and strawberry puree over cake and top with 1/3 of the raspberries, nectarines, bananas, and blueberries. Repeat layers 2 times. Refrigerate at least 1 hour before serving.

Garnish with whipped topping. Makes 12 servings.

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The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345