Angel Cake with Berries and Cream

Nutritional Facts

Serving Size:

1/2 cup cake cubes plus 1/2 cup custard and 1/3 cup berries

Calories from Fat:

80.85kcal

Calories:

226

Total Fat:

8.98g

Saturated Fat:

5.96g

Cholestrol:

111.56mg

Sodium:

253.03mg

Dietary Fiber:

1.44g

Total Carbohydrate:

32.80g

Sugars:

19.41g

Protein:

5.45g

Calcium:

135.12mg

Total Time: 2 hours, 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes

Source:

Makers of LACTAID® Brand Products

This heavenly dessert starts with angel food cake-either a homemade or a bakery cake will do. Top cubes of cake with creamy custard and fresh berries.

Yields/Serves:

servings

Ingredients:

1/4 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 cups LACTAID® Reduced Fat Milk

3 egg yolks, beaten

1 teaspoon vanilla

1/2 teaspoon finely shredded lemon or orange peel

3 cups cubed angel food cake

1/2 (8 ounce) container non-dairy frozen light whipped dessert topping, thawed

2 cups mixed fresh berries, such as raspberries, blueberries, and/or sliced strawberries

Fresh mint (optional)

For custard, in a heavy medium saucepan combine sugar, cornstarch, and salt. Stir in 2 cups LACTAID® Reduced Fat Milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
Gradually whisk about half of the hot mixture into the beaten egg yolks. Return all of the egg mixture to the saucepan. Cook and stir until bubbly. Reduce heat to low. Cook and stir for 2 minutes more. Remove from heat. Quickly cool the custard by placing the saucepan into a bowl half-filled with ice water for 3 minutes, stirring constantly. Transfer mixture to a medium bowl. Stir in vanilla and lemon or orange peel. Cover the surface with plastic wrap. Refrigerate for 2 to 24 hours.
Divide angel food cake cubes among 6 individual dessert dishes. Fold whipped topping into chilled custard. Spoon the custard mixture over the cake cubes. Sprinkle with berries. If desired, garnish with fresh mint.

Notes: