Angel Food Cake With Peaches, Whipped Cream And Raspberries

Makes 12
Prep 15 m

Ingredients

Directions

  1. 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. 2 of 3 Place raspberries in food processor or blender. Whirl until smooth puree. Press puree through wire-mesh sieve to remove seeds.
  3. 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.
Nutrition Information for Angel Food Cake With Peaches, Whipped Cream And Raspberries
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.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 11/18/2018