Angel Food Cake with Mixed Fruit PRINT
- YIELD: 8 servings
Cooking Light 1999
|2½||cups sliced nectarines (about 1 lb)|
|2½||cups sliced plums (about 1 lb)|
|¼||cup cranberry-raspberry drink|
|1||tsp lemon juice|
|8||(½ inch thick) slices Angel Food Cake|
|Orange Custard Sauce:|
|1¾||cup (1%) lowfat milk|
|2||tsp stick margarine or butter, softened|
|1||tsp grated orange rind|
1. Combine first 6 ingredients in large bowl; cover and marinate 30 mins in fridge, stirring mixture occasionally.
2. Place large nonstick griddle coated with cooking spray over medium heat til hot. Arrange cake slices in single layer on griddle; cook 2 mins on each side until toasted.
3. Place 1 cake slice on each of 8 plates, top each slice with 3/4 cup fruit mixture. Drizzle each with 1/4 cup orange custard sauce.
Orange Custard Sauce:
Combine sugar and cornstarch in top of double boiler. Add milk and egg; stir well with whisk. Cook over simmering water stirring constantly; remove from heat; stir in margarine and rind; Place plastic wrap on surface; cool. Chill thoroughly. Yields: 2 cups.