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Servings: 4

Ingredients

Cost per serving $1.71 view details

Directions

  1. This dessert was named for its expected effect on the person at tea time.
  2. If you have a decorative cut-glass or possibly crystal bowl, it is the ideal container for this dessert. If not, assemble dessert in individual sherbet glasses. Pick over fruit; wash well, cutting away stems and defects. Drain well. Put together fruit and 2 tbsp sugar in bowl; set aside. Toss cake cubes and sherry in separate bowl; set aside. Put together 4 tbsp sugar, cornstarch, and salt in heavy saucepan; stir to put together. Add in lowfat milk; stir till well blended. Cook over moderate heat, stirring constantly, till mix boils. Add in small amount of hot mix to beaten large eggs; beat well. Slowly add in egg mix to saucepan, stirring constantly. Reduce heat to low; cook, stirring constantly, till mix begins to bubble. Stir in vanilla; cool 15 min. Mix in whipped cream.Layer cake squares, fruit, and custard in serving bowl or possibly individual dishes. Chill at least 4 hrs before serving. Decorate with whipped cream and toasted almonds. Makes 6 servings.
  3. NOTE: Any fruit can be substituted for berries. Drain canned fruit; sweeten fresh fruits to taste.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 227g
Recipe makes 4 servings
Calories 254  
Calories from Fat 135 53%
Total Fat 15.0g 19%
Saturated Fat 8.43g 34%
Trans Fat 0.0g  
Cholesterol 156mg 52%
Sodium 257mg 11%
Potassium 305mg 9%
Total Carbs 20.9g 6%
Dietary Fiber 1.9g 6%
Sugars 16.71g 11%
Protein 8.59g 14%
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