1 angel food cake, cubed into 1-inch pieces

1/4 cup Grand Marnier

1 (14-ounce) can sweetened condensed milk

3/4 cup fresh lemon or lime juice (or a combination of both)

1 cup heavy cream, whipped to soft peak

2 blood oranges, segmented

2 navel oranges, segmented

1 white grapefruit, segmented

1 red grapefruit, segmented

1 pink grapefruit, segmented

3/4 cup granulated sugar

Extra whipped cream for rosettes, if desired

Candied lemon peel for garnish, if desired

Preheat oven to 400 degrees. Spread the angel food cake cubes evenly over a cookie sheet. Toast them in the oven for 10 minutes. Remove and set aside. When cooled, sprinkle with the Grand Marnier.

In a large mixing bowl, combine the sweetened condensed milk and juice until well-blended. Fold in the whipped cream until light and fluffy. In another bowl, combine the orange and grapefruit sections with the granulated sugar.

Place about 1/4 cup each of angel food cake cubes into 6 (8-ounce) glasses. Using a plastic piping bag with the end cut off, pipe the lemon custard over the cubes. Top with 1/4 cup fruit. Continue layering until all the ingredients are used, ending with the custard. Pipe rosettes on each and garnish with candied lemon peel, if desired.

Yield: 6 (6-ounce) servings

Per serving: 827 calories (percent of calories from fat, 23), 14 g protein, 147 g carbohydrates, 4 g fiber, 21 g fat (13 g saturated), 77 milligrams cholesterol, 605 mgs sodium