Mixed Fruit on Toasted Angel Food Cake
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:
1/4 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 |
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 min-utes 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 mari-nated fruit mixture. Drizzle each cake slice with
1/4 cup Orange Custard Sauce.
Yield: 8 servings.
*A pound of peaches can be used instead of nectarines.
CALORIES 286 (9% from fat); FAT 2.9g (sat 0.8g, mono 1.1g,
poly 0.6g); PROTEIN 5.5g; CARB 59.1g; FIBER 4.1g; CHOL 30mg; IRON 0.4mg;
SODIUM 207mg; CALC 8mg
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.Yield: 2 cups (serving size: 1/4 cup).
CALORIES 69 (29% from fat); FAT 2.2g (sat 0.7g, mono 0.8g,
poly 0.4g); PROTEIN 2.6g; CARB 9.9g; FIBER 0g; CHOL 30mg; IRON 0.1mg; SODIUM
46mg; CALC 70mg
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