Gingered Berries With Angel Food Cake
Author/Submitted by: Weight Watchers Magazine, June 1996
frozen unsweetened raspberries,
angel food cake, 10 inch
Fresh mint leaves,
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.