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Title: Angel Food Summer Pudding
Categories: Dessert Fruit Lowfat
Yield: 8 Servings
| 1 | Angel food cake, prepared | |
| FILLING | ||
| 2 | c | Fresh strawberries, hulled & quartered |
| 2 | c | Fresh blueberries |
| 2 | c | Fresh raspberries |
| 2 | c | Blackberries |
| 1/4 | c | Sugar |
| 1/4 | c | Triple Sec |
| 2 | ts | Grated lemon rind |
| TOPPING AND GARNISH | ||
| 1 | c | Heavy cream |
| 4 | ts | Confectioner's sugar |
| Strawberries | ||
| 1 | Sprigs mint | |
1. To prepare filling, in a medium saucepan, mix together berries, sugar, liqueur, and lemon peel. 2. Cook over medium heat, stirring occasionally, until berries are soft and sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool. 3. Using a serrated knife, trim cake of any browned edges. Cut cake into 1/2 inch slices; cut slices into triangles. 4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle dish with three-quarters of the cake. If necessary, fill any gaps with small pieces of cake. 5. Spoon filling into the cake-lined bowl. Top with remaining cake triangles, covering berries completely. 6. Place a plate, just slightly smaller than the bowl's diameter, on top of pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or overnight. 7. Remove plate and can. Carefully unmold pudding onto a serving plate. 8. To prepare topping, beat cream at medium speed until soft peaks form. Beat in confectioners' sugar. 9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe small mounds of cream mixture on top of pudding. Garnish with fresh berries and sprigs of fresh mint.
Per serving: 412 Calories; 12g Fat (26% calories from fat); 6g Protein; 70g Carbohydrate; 41mg Cholesterol; 393mg Sodium
NOTES : Sinfully delicious, this puding just gets better as it sits (which is never very long). You can substitue frozen berries for fresh ones.
Recipe by: Great American Home Baking By Betsy Burtis
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