Shelly's Strawberry Banana Trifle
6-8 Strawberries, sliced
1 Banana, sliced
3 Tablespoons Pecans, chopped
1 batch of Warm Vanilla Custard (recipe below)
Layer 4 ramekins 3/4 the way full with bananas, strawberries, and nuts.
Top with layer of warm custard. 
You can eat it warm or put them in the fridge to set up for 1/2 hour. I let them set up and topped them with a squirt of Sugar Free Land o Lakes Whipped Cream.Shelly's Warm Vanilla Custard
2 Tablespoons of Bird's Custard Powder
2 cups Milk
2 Tablespoons Sugar Free Torani Syrup (choice of flavors*)
Mix powder into a smooth paste with a little of the milk. Heat the remaining milk to almost boiling and pour onto the custard mixture. Return the mix to the pan and heat till thickened (it will bubble). Remove from heat and put Sugar Free Syrup flavor of your choice in. You can eat this as is warm (my favorite) poured over slices of my 5 Minute Cakes, Crumbs and Protein Souffles or chill it and it will firm up like pudding. Soooo good.
*I used Sugar Free Vanilla Syrup but SF Caramel, Brown Sugar Cinnamon, Coconut, English Toffee are all yummy.
Highlights of the Day:
* I had one of these desserts leftover which became breakfast this morning. Yum!
* I received a few emails from readers who have made the Mini Chocolate Protein Donuts already. I especially loved the note I got from Kathy L. who made them with her grand kids "while the boys watched the game." How fun! Oh and they had no idea they were a "good for you" dessert.
* Did you see this story? Hilarious.
Listening to: "Glory Days" Bruce Springsteen. The old guy can still rock it. He kicked it at half time yesterday.
