Rich but low-cal fruits turn this simple,
airy cake into ambrosia. A dollop of whipped cream adds even
more indulgence.
Marinated
Strawberries and Mango Puree Over Angel Food Cake
- 1 pint fresh strawberries,
quartered
1/2 cup red wine (optional)
3 tablespoons granulated sugar
1 mango, peeled, pitted and cut into 1/2-inch cubes
1 tablespoon fresh lemon juice
1/2 prepared angel food cake, cut into 6 pieces
1 lime for grated peel
Pinch fresh ground pepper
- Combine strawberries,
wine and sugar in medium size bowl. Set aside.
- Place mango and lemon
juice in food processor or blender. Puree until smooth.
- Assemble dessert by pouring
1/2 cup of strawberry mixture over 1 slice of cake.
- Drizzle 3 tablespoons
of mango puree over cake and plate.
- Sprinkle each dessert
with grated lime peel and black pepper.
Makes 6 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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