1/2 of a 16-ounce purchased angel cake or one 10-ounce frozen pound cake, thawed
2 small red and/or gold papayas, sliced
2 medium kiwifruit, peeled and sliced
1 guava, cut into wedges (optional)
In a small saucepan combine sugar and cornstarch. Stir in milk. Cook and stir
milk mixture over medium heat until thickened and bubbly. Reduce heat. Cook and
stir milk mixture for 2 minutes more.
In a small mixing bowl beat egg and egg yolk. Gradually stir about 1/2 cup of
the hot milk mixture into the beaten egg mixture. Return milk and egg mixture to
saucepan. Cook and stir until nearly bubbly. Do not boil. Cook and stir mixture
for 2 minutes more. Remove from heat. Stir in lime juice, butter, and food coloring.
Cover surface of custard with plastic wrap. Cool completely.
Fold custard into yogurt. Cover and chill.
To serve, cut angel cake or pound cake into 8 slices. Place one slice each on
8 dessert plates. Spoon lime custard onto each piece. Top with sliced fruits.