Strawberry Custard Cake

                                                        1/2 cup sugar
                                                        1/4 cup cornstarch
                                                        3 cups skim milk
                                                        1 egg yolk, beaten
                                                        1 tsp. vanilla extract

1 (10 3/4 oz.) reduced-fat frozen pound cake, thawed
1/3 cup seedless raspberry jam
1 quart strawberries
3 tbs. orange juice
1/3 cup sliced almonds, toasted

In a saucepan, mix together sugar, cornstarch, and milk over medium heat, stirring until mixture comes to a boil and thickens. Add 1/2 cup custard mixture to yolk and return mixture to saucepan, heating well. Add vanilla; set aside to cool. Slice pound cake and place slices along bottom of a 2-quart oblong dish. Spread slices with raspberry jam. Slice strawberries and place over pound cake layer. Drizzle orange juice over berries. Carefully spread custard over strawberries. Sprinkle with toasted almonds.

Compliments of Doris Rowe