Angel Food Cake With Peaches, Whipped Cream And Raspberries
- 1 of 3 Beat the heavy cream in a medium-size bowl until soft peaks form. Add the confectioners sugar and almond extract and beat until stiff peaks form.
- 2 of 3 Place raspberries in food processor or blender. Whirl until smooth puree. Press puree through wire-mesh sieve to remove seeds.
- 3 of 3 Arrange cake slices on 12 dessert plates. Spoon a few tablespoons raspberry puree over each slice or on plate. Garnish with peach slices, a dollop of whipped cream, remaining raspberries and mint.
Servings Per Recipe: 12
Per Serving: 255 kcal cal., 407 mg sodium, 4 g pro., 44 g carb., 8 g Fat, total, 27 mg chol.