Summer Fruit Triffle

Ingredients:

  • 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 13”x9” 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
Email: hberry@innova.net