Gingered Berries With Angel Food Cake |
Course : Fruits
Serves: 16 |
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Ingredients:
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 package angel food cake -- 10 inch |
1 bunch fresh mint leaves -- for garnish |
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Preparation / Directions:
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.
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