Beat the summer heat with this light and refreshing dessert. No one will be able to resist sweet raspberries and blueberries atop moist angel food cake.
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1/4 cup sugar
- 1/2 teaspoon almond extract
- 6 slices angel food cake
- Combine raspberries and blueberries in a bowl. Sprinkle with sugar and extract; toss gently. Place cake on dessert plates and top with berry mixture. Yield: 6 servings.
Originally published as Red, White and Blue Dessert in Taste of Home Meals in Minutes Calendar Annual 1996, p5
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for July Fourth Angel Food Cake
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review