Angel Fruit Torte Recipe

• 1 pkt angel food cake mix
• 2 x bananas, thinly sliced
• 1 1/2 tsp lemon juice
• 1 can (12 ounce) evaporated skim lowfat milk, divided
• 1/3 c. sugar
• 1/4 c. cornstarch
• 1/3 c. cholesterol free egg substitute
• 3 Tbsp. nonfat lowfat sour cream
• 3 tsp vanilla
• 3 lrg kiwis, peeled, thinly sliced
• 1 can (11 ounce) mandarin orange segments, rinsed, liquid removed

1. Prepare cake according to direction; cold completely.
2. Cut horizontally in half to create 2 layers.
3. Set aside.
4. Place banana slices in medium bowl.
5. Add in lemon juice; toss to coat.
6. Set aside.
7. Combine 1/3 c. lowfat milk, sugar and cornstarch in small saucepan; whisk till smooth.
8. Whisk in remaining lowfat milk.
9. Bring to a boil over high heat, stirring constantly.
10. Boil 1 minute or possibly until mix thickens, stirring constantly.
11. reduce heat to med-low.
12. Whisk 1/3 c. warm lowfat milk and egg substitute in small bowl.
13. Add in to saucepan.
14. Cook 2 min, stirring constantly.
15. Remove from heat.
16. Let stand 10 min, stirring frequently.
17. Add in lowfat sour cream and vanilla and blend well.
18. Place bottom half of cake on serving plate.
19. Spread 1/2 of lowfat milk mix over top of bottom half.
20. Arrange 1/2 bananas, kiwi slices and mandarin orange segments over lowfat milk mix.
21. Place other half of cake on top, cut-side down, over fruit.
22. Top with remaining lowfat milk mix and fruit.
23. Serve immediately.
24. makes 12 servings
25. Note: original recipe called for a chocolate angel food cake mix.

cake mix, bananas, lemon juice, milk, sugar, cornstarch, egg substitute, nonfat lowfat sour cream, vanilla, kiwis, orange segments

Taken from cookeatshare.com/recipes/angel-fruit-torte-65340 (may not work)