Mixed Fruit on Toasted Angel Food Cake

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 9%
  • Fat: 2.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.5g
  • Carbohydrate: 59.1g
  • Fiber: 4.1g
  • Cholesterol: 30mg
  • Iron: 0.4mg
  • Sodium: 207mg
  • Calcium: 8mg


  • 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


  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.
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