Berry Sauce with Cake "Toast Points"

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Yield:

Serves: 8

Recipe Time

Prep: 20 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 133
Fat 1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 31 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 266 mg
Calcium 66 mg

Ingredients

1 1/2 pounds strawberries, hulled and sliced
3/4 cup raspberries
1 tablespoon honey
1 teaspoon lemon juice
1 10-oz. angel food cake

Preparation

1. Reserve 1 cup strawberries and 1/2 cup raspberries for topping; cover and refrigerate. In a medium saucepan, place remaining strawberries and raspberries with 1 Tbsp. water. Simmer over medium-low heat, stirring occasionally, until berries break down, about 7 minutes. Strain mixture through a sieve set over a bowl, pressing on solids. Discard solids. Stir in honey and lemon juice. Let cool.

2. Preheat broiler and position rack 6 inches from heat. Lightly grease and flour a baking sheet or coat with baking spray. Cut cake into 16 1/2-inch-thick wedges, then cut each wedge on the diagonal to form 2 triangles. (You should have a total of 32 triangles.) Arrange cake triangles on prepared baking sheet and broil, turning once, until golden brown on both sides, 30 seconds to 1 minute per side. (Watch carefully to avoid burning.)

3. Immediately transfer warm cake triangles to serving plates. Spoon sauce onto plates and top with reserved strawberries and raspberries.

Note:

Lori Powell,

May 2014
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