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Easy And Delicious!

A dessert from the heavens....and our local family farms

Need something light and airy to impress at your next get-together? Maola 2% Reduced Fat Milk can help!

This dessert has got that perfect balance of fluffy angel food cake, juicy berries, and a creamy topping that’ll make your taste buds beg for more. The custard is perfectly balanced with Maola 2% Reduced Fat Milk to give it a rich, creamy vibe that helps to balance out the sweetness of the berries on top.

And the best part? This recipe is surprisingly easy to make. With just a few simple ingredients and some basic baking skills, you’ll have a stunning dessert that will have everyone asking for seconds. So grab your apron and let’s get started on this heavenly treat that celebrates both delicious flavors and the hard work of our local farmers.

2 cups Maola 2% Reduced Fat Milk.
1⁄4 cup sugar
2 tablespoons cornstarch
1⁄4 teaspoon salt
3 egg yolks beaten
1 teaspoon vanilla
1⁄2 teaspoon finely shredded orange peel
3 cups cubed angel food cake
8 ounces Maola homemade whipped topping
2 cups fresh mixed berries


Medium saucepan
Medium bowl (for egg mixture)
Large bowl (for refrigeration)
Measuring utensils


  1. In a heavy medium saucepan combine sugar, cornstarch and salt.
  2. Stir in 2 cups Maola 2% Reduced Fat Milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 more minutes. Remove from heat.
  3. Gradually whisk about half of the hot mixture into beaten egg yolks, tempering the eggs.
  4. Return all of egg mixture to saucepan with the rest of the milk mixture.
  5. Cook and stir until bubbly. Reduce heat to low. Cook and stir for 2 more minutes. Remove from heat.
  6. Quickly cool custard by placing saucepan into a bowl half-filled with ice water for 3 minutes, stirring constantly.
  7. Transfer mixture to a medium bowl.
  8. Stir in vanilla and orange peel.
  9. Cover surface with plastic wrap. Refrigerate for 2 to 24 hours.
  10. Divide angel food cake cubes among six individual dessert dishes.
  11. Fold Maola homemade whipped topping into chilled custard.
  12. Spoon custard mixture over the cake cubes. Garnish with berries.

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