Health

Berry Sauce with Cake "Toast Points"

berry-sauces-toast Photo: Romulo Yanes

Ingredients

  • 1 1/2 pounds strawberries, hulled and sliced
  • 3/4 cup raspberries
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • 1 10-oz. angel food cake

Preparation


1. Reserve 1 cup strawberries and 1/2 cup raspberries for topping; cover and refrigerate. In a medium saucepan, place remaining strawberries and raspberries with 1 Tbsp. water. Simmer over medium-low heat, stirring occasionally, until berries break down, about 7 minutes. Strain mixture through a sieve set over a bowl, pressing on solids. Discard solids. Stir in honey and lemon juice. Let cool.

2. Preheat broiler and position rack 6 inches from heat. Lightly grease and flour a baking sheet or coat with baking spray. Cut cake into 16 1/2-inch-thick wedges, then cut each wedge on the diagonal to form 2 triangles. (You should have a total of 32 triangles.) Arrange cake triangles on prepared baking sheet and broil, turning once, until golden brown on both sides, 30 seconds to 1 minute per side. (Watch carefully to avoid burning.)

3. Immediately transfer warm cake triangles to serving plates. Spoon sauce onto plates and top with reserved strawberries and raspberries.


  • Prep Time:
  • Cook Time:
  • Yield: Serves: 8

Nutritional Information

Calories per serving: 133
Fat per serving: 1g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 3g
Carbohydrate per serving: 31g
Fiber per serving: 3g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 266mg
Calcium per serving: 66mg

Good to Know

Tip: Look for shiny strawberries with a deep, even red hue (no white shoulders). Keep refrigerated for up to 5 days.