Triple Fruit Trifle

Ingredients

• 2 ripe pears, peeled, cored, coarsely chopped
• 2 ripe bananas, thinly sliced
• 2 cups fresh or thawed frozen raspberries
• 1 tbsp. lemon juice
• ¼ cup reduced calorie margarine
• 1 cup graham cracker crumbs
• 1 can (12 ounces) evaporated skim milk, divided
• 1/3 cup sugar
• ¼ cup cornstarch
• 1/3 cup cholesterol free egg substitute
• 2 tbsp. nonfat sour cream
• 1½ tsp. vanilla
• 3 tbsp. apricot all fruit spread
  

Method

1. Combine pears, bananas and raspberries in large bowl. Add lemon juice; toss to coat. Set aside.
2. Melt margarine in small saucepan over medium heat. Stir in graham cracker crumbs until well blended. Remove saucepan from heat; set aside.
3. Combine 1/4 cup milk, sugar and cornstarch in another small saucepan; whisk until smooth. 
4. Whisk in remaining milk. 
5. Bring to a boil over medium heat, stirring constantly. 
6. Boil 1 minute or until mixture thickens, stirring .
   

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