- 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.
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