Mixed Fruit on Toasted Angel Food Cake

recipe
A pound of peaches can be used instead of nectarines.

Yield:

8 servings (serving size: 3/4 cup marinated fruit mixture, 1/4 cup orange custard sauce)

Recipe from

Nutritional 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

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

Preparation

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

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.

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.

Note:

January 1998
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