Recipe - Angel Food Cake With Vanilla Custard Sauce

1 One half cup 2% lowfat milk
One fourth cup Sugar
4 lg Egg yolks
1 tablespoon Vanilla extract
8 sl (2 oz.) angel food cake

Place milk in 1 quart glass measure. Microwave at High for 3 minutes.
Combine sugar and egg yolks in a Medium bowl; stir with a whisk. Gradually
add hot milk to egg mixture, stirring constantly with a whisk. Return milk
mixture to glass measure. Microwave at High for 2 One half minutes, stirring
after 1 One half minute.Stir in vanila. Cover; cool to room temperature. Serve
over angel food cake. Yield: 8 servings. (Serving size 1 slice cake with
One fourth cup sauce.) Per serving; 228 calories, 15% CFF, Fat, 3.7 grams,
Cholesterol 113 mg. MC formatting by bobbi744@acd.net ICQ #12099523

Recipe by: Cooking Light Magazine, Nov/Dec '96 p. 169

Posted to MCRecipe Digest by Roberta Banghart bobbi744@acd.net on May
14, 1998