Citrus Trifle
Makes 8 to 10 servings

3/4 cup frozen Florida orange juice concentrate, thawed
1/4 cup sugar
2 tablespoons cornstarch
1 1/3 cups skim milk
1 beaten egg
1 3-ounce package ladyfingers, split, or 3 cups cubed angel food cake
2 Florida grapefruit, peeled, sectioned, and seeded
1 cup sliced strawberries
1/2 cup blueberries
1 cup frozen light whipped dessert topping, thawed

Reserve 2 tablespoons thawed concentrate; set aside. In a medium saucepan stir together sugar and cornstarch. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir about half of the hot mixture into the beaten egg. Return all to saucepan. Cook and stir over low heat for 2 minutes more. Remove from heat. Stir in remaining thawed concentrate. Set aside to cool. To assemble trifle, arrange half of the ladyfingers in a 1 1/2 quart bowl. Drizzle with 1 tablespoon of the reserved concentrate. Top with half of the grapefruit, half of the strawberries, and half of the blueberries. Pour half of the orange sauce over fruit. Repeat layers. Spread topping over all. Cover and refrigerate for 4 to 6 hours.