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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 slices angel food cake (1/2-inch-thick slices)
- Orange Custard Sauce (recipe follows)
- ORANGE CUSTARD SAUCE
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 3/4 cups 1% low-fat milk
- 1 large egg
- 2 teaspoons stick margarine or butter softened
- 1 teaspoon grated orange rind
Preparation
Step 1
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.
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To Make Orange Custard Sauce: Combine sugar and cornstarch in top of a double boiler. Add milk and egg, and stir well with a whisk. Cook over simmering water until thick (about 15 minutes); stir constantly. Remove from heat; stir in margarine and rind. Place plastic wrap on surface; cool to room temperature. Chill thoroughly.
Recipe Makes: 2 cups
Serving Size: 1/4 cup