| | Custard |
| 1/4 | c | Granulated sugar |
| 2 | tb | Cornstarch |
| 2 | tb | All-purpose flour |
| 1/8 | ts | Salt |
| 1 | | Egg |
| 3 | c | 1% low-fat milk |
| 1 | tb | 70% buttermilk-vegetable oil spread |
| 2 | ts | Vanilla |
| | Sponge cake |
| 2/3 | c | Cake flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 2 | | Eggs |
| 1/2 | c | Granulated sugar; no units printed in recipe, suggest cup, based on other sponge cake recipes |
| 1/2 | ts | Vanilla |
| 1/4 | ts | Almond extract |
| | Confectioner's sugar |
| 1/2 | c | Cherry jam |
| 1/2 | pt | Strawberries; hulled |
| 1 | c | Frozen pitted sweet cherries, thawed, drained and halved |
| 1 | | Kiwi fruit; peeled, halved lengthwise, sliced crosswise |
| 2 | tb | Sliced blanched almonds; toasted |
| | Frozen nonfat nondairy whipped topping, thawed, optional |
