Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Topping | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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)
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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