For a faster version of this dessert, skip preparing the lime custard and use a scoop of lime sherbet instead.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a small saucepan combine sugar and cornstarch. Stir in milk. Cook and stir milk mixture over medium heat until thickened and bubbly. Reduce heat. Cook and stir milk mixture for 2 minutes more. In a small mixing bowl beat egg and egg yolk. Gradually stir about 1/2 cup of the hot milk mixture into the beaten egg mixture.

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  • Return milk and egg mixture to saucepan. Cook and stir until nearly bubbly. Do not boil. Cook and stir mixture for 2 minutes more. Remove from heat.

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  • Stir in lime juice, butter, and food coloring. Cover surface of custard with plastic wrap. Cool completely. Fold custard into yogurt. Cover and chill.

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  • To serve, cut angel cake or pound cake into 8 slices. Place one slice each on 8 dessert plates. Spoon lime custard onto each piece. Top with sliced fruits. Makes 8 servings.

Nutrition Facts

188 calories; 4 g total fat; 2 g saturated fat; 113 mg cholesterol; 266 mg sodium. 34 g carbohydrates; 2 g fiber; 5 g protein; 72 RE vitamin a; 51 mg vitamin c; 121 mg calcium; 1 mg iron;

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