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Gingered Berries With Angel Food Cake

Author/Submitted by: Weight Watchers Magazine, June 1996
Servings: 16
Categories: Cakes / Desserts

1 1/2  cups  frozen unsweetened raspberries, thawed
1/4  cup  orange juice
2  tablespoons  granulated sugar
1  tablespoon  fresh ginger, grated
4  cups  whole strawberries, quartered
2 1/4  cups  blueberries
1    angel food cake, 10 inch
    Fresh mint leaves, for garnish

In food processor or blender, puree raspberries. Push pureed raspberries through strainer; discard seeds. Return puree to food processor; add orange juice and sugar. Place ginger in a small piece of cheesecloth and squeeze out ginger juice over raspberry mixture. Pulse to combine. Place strawberries and blueberries in a large bowl and cover with raspberry mixture. Refrigerate covered for several hours. Cut cake into 16 equal pieces; place each on a plate. Top each piece with 3/4 cup berry mixture and garnish with mint. Serving (1 piece cake with 3/4 cup berries) provides: 1 fruit, 1/4 pro, 1/4 bread, 101 cal. Per serving: 196 cal, 1 g fat, 427 mg sod, 45 g car, 3 g fib, 4 g pro, 96 mg calcium.

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