1 lg pineapple (about 3 lb) trimmed and sliced
1 lb papaya, trimmed and sliced into wedges
3 kiwi fruit, trimmed and sliced
Berry Sauce: 12 ounces raspberries, unsweetened (thawed if frozen)
1 cup strawberries, trimmed
2 Tbsp. powdered sugar
2 Tbsp. orange juice
2 cups skim milk
4 each egg yolks
4 Tbsp. granulated sugar
1 tsp. vanilla
Prepare Berry Sauce and Custard Sauce:
In a blender or food processor, whirl raspberries and strawberries until smooth. Pour berry puree through a wire strainer. Rub residue with a rubber spatula to push out more puree; discard seeds. Add the powdered sugar and fresh orange. Cover and chill up to 2 days.
In top of a double boiler placed over medium heat, scald the skim milk: remove from heat. In a small bowl, mix the egg yolks and granulated sugar: slowly stir in some of the hot milk, then pour mixture into pan. Set pan in bottom of a double boiler filled with about 1 inch simmering water (water should not touch bottom of top pan). Stir until custard thickly coats the back of a metal spoon, 8 to 12 minutes. Stir in vanilla, cool, cover, and chill up to 4 hours. Variation: Use only 2 Tbsp. of granulated sugar. Before cooling custard, stir in 2 Tbsp up to 1/4 cup of fat free caramel syrup.
Pour custard sauce along half of each of 8 dessert plates, dividing evenly. Pour berry sauce on the other half of each plate. Divide fruits evenly among plates, arranging into an attractive design if desired.