Serves: 10
Total Calories: 544
1. In a 2-quart saucepan, combine splenda, cornstarch and salt. Stir in heavy cream until blended. Stirring over medium-high heat, bring to a boil and boil for 1 minute. Remove from heat.
2. Stir one-third of the hot mixture into egg yolks. Stir back into hot mixture in saucepan. Stirring over low heat, cook for 1 to 2 minutes or until custard is slightly thickened. Stir in butter and vanilla. Cover and chill until completely cooled and thickened.
3. Cut cake into 1/2 -inch thick slices brush or sprinkle with sherry. Slice fruit, reserving several whole berries and kiwi slices for garnish.
4. In a large serving bowl, place half of the cake in a single layer. Top with half of the fruit and pour half of the custard over repeat layers. Top with whipped cream and garnish with reserved fruit.
This Fresh Fruit Trifle recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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