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Berry Sauce with Cake "Toast Points"

Photo: Romulo Yanes
Prep time 20 mins
Cook time 10 mins
Yield Serves: 8

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

Nutrition 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

How to Make It

  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.