- 1/2 cup seedless raspberry preserves
- 1 tablespoon orange juice
- 1/4 teaspoon almond extract
- 4 slices angel food cake
- 4 scoops mango sorbet
- 1 cup fresh raspberries
- 1/4 cup sliced almonds
- In a small microwave-safe bowl, combine preserves and orange juice. Microwave, uncovered, on high for 30 seconds or until heated through. Stir in extract.
- Divide cake slices among four dessert plates. Top each with sorbet, preserve mixture, raspberries and almonds. Yield: 4 servings.
Originally published as Mango Sorbet Dessert in Simple & Delicious August/September 2012, p25
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