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Mixed Fruit on Toasted Angel Food Cake

Yield 8 servings (serving size: 3/4 cup marinated fruit mixture, 1/4 cup orange custard sauce)
A pound of peaches can be used instead of nectarines.

Ingredients

  • 2 1/2 cups sliced nectarines (about 1 pound)
  • 2 1/2 cups sliced plums (about 1 pound)
  • 1 cup raspberries
  • 1/4 cup sugar
  • 1/4 cup cranberry-raspberry drink
  • 1 teaspoon lemon juice
  • Cooking spray
  • 8 (1/2-inch-thick) slices angel food cake
  • Orange Custard Sauce

Nutrition Information

  • calories 286
  • caloriesfromfat 9 %
  • fat 2.9 g
  • satfat 0.8 g
  • monofat 1.1 g
  • polyfat 0.6 g
  • protein 5.5 g
  • carbohydrate 59.1 g
  • fiber 4.1 g
  • cholesterol 30 mg
  • iron 0.4 mg
  • sodium 207 mg
  • calcium 8 mg

How to Make It

  1. Combine the first 6 ingredients in a large bowl; cover and marinate the fruit mixture 30 minutes in refrigerator, stirring occasionally.

  2. Place a large nonstick griddle or nonstick skillet coated with cooking spray over medium-high heat until hot. Arrange the angel food cake slices in a single layer on pan, and cook for 2 minutes on each side or until the cake slices are toasted.

  3. Place 1 cake slice on each of 8 plates, and top each slice with 3/4 cup marinated fruit mixture. Drizzle each cake slice with 1/4 cup Orange Custard Sauce.