2 cups low-fat (1%) milk
3 large egg yolks
1/3 cup sugar
3 tbsp. flour
Pinch of salt
2 tsp. pure vanilla extract
1 loaf (about 14-oz.) fat-free pound cake
1/4 cup fruit-sweetened raspberry spread
1 bag (12-oz.) unsweetened frozen raspberries, defrosted
1/4 cup heavy cream
1 tbsp. sliced almonds
In heavy, medium saucepan, heat milk until bubbles show around edge. Set aside.
In small bowl, whisk egg yolks. Beat in sugar until mixture thickens. Mix in flour and salt until smooth. Whisk in one-fourth of warmed milk. Stir mixture into remaining milk in pan.
Set pan over medium-low heat. Cook, whisking briskly, until custard coats wooden spoon and a clear path remains after running a finger down the center of spoon’s back, about 5 minutes. Immediately pour custard into medium bowl to stop cooking. Mix in vanilla. Cover with plastic wrap to prevent skin from forming. Let stand until room temperature, about 1 hour.
Cut cake horizontally into 4 slices. Tearing them as needed, cover bottom of 2-qt. glass bowl with half the cake. Spread half the jam thinly over cake. Spoon over half the raspberries. Pour half the custard to cover berries. Repeat, making second layer.
Whip cream in chilled bowl. Spread gently over top of custard. Sprinkle on almonds. Let sit 30 minutes. Cover and refrigerate until completely chilled, 4 hours to overnight. (Tastes best made in advance so cake has time to absorb liquid and flavors have time to fully develop.)
Makes 12 (1/2-cup) servings.
Per serving: 190 calories, 4 g. total fat (2 g. saturated fat), 33 g. carbohydrate, 4 g. protein, 1 g. dietary fiber, 146 mg. sodium.
Exchanges: 1 Starch/Bread; 1 Other Carb (Fruit & Milk); 1 Fat.