Angel Food Cake with Tropical Fruit Salad and Raspberry Sauce
4
Points®
Temps total: 23 min • Préparation: 20 min • Cuisson: 3 min • Portions: 8 • Difficulté: Facile
The coconut-raspberry sauce is bright and refreshing. Make your fruit salad in the morning and let it macerate together for deeper flavour.
Ingrédients
Mango
1 small, diced (about 1 cup)
Orange
1 medium, segmented (reserve juices)
Raspberries
4 cup(s), (2 pints)
Ginger root
1 tsp(s), freshly grated
Water
2 tbsp(s), cold
Reduced sugar raspberry jam
1 tbsp(s), seedless
Imitation coconut extract
½ tsp(s), or up to 1tsp for more flavour
Angel food cake
8 oz, store bought, cut into 8 slices
Unsweetened coconut flakes
½ cup(s), toasted
Instructions
1
Combine mango, orange and its juices, 1 pint raspberries and ginger in a medium bowl; set aside.
2
Place remaining pint raspberries, water, jam and extract in a blender or food processor; puree until very smooth.
3
Serve cake with fruit salad on side; drizzle with sauce and sprinkle with coconut.
4
Serving size: 1 slice cake, 1/3 c fruit salad, 1 Tbsp sauce and 1 Tbsp coconut
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