Grilled Angel Food Cake

 

1 Angel food cake 

1 cup sliced strawberries

1 cup raspberries

1 cup blueberries 

whipped topping 

1/2 cup honey

Mint for garnish

Note: For homemade whipped topping, see below


Preheat grill to 400 degrees

Cut angel food cake into 6-8 slices

Rinse fruit off and place into a mixing bowl. Keep fruit refrigerated.

Place each slice of angel food cake on the grill.  Grill each side for 30-45 seconds.  Make sure cake doesn't burn!

Homemade whipped topping:

2 cups heavy cream

4 tbsp confectioners sugar

1/2 tsp vanilla extract

Using a hand mixer or stand mixer with a whisk attachment, pour cream, sugar and vanilla extract into the bowl.  Mix on medium high speed until soft or loose peaks.  This will take 3-4 minutes.

Place a slice of angel food cake on a plate.  Spoon fruit over the top of the cake.  Add whipped topping and a drizzle of honey.  Garnish with mint.



Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Layered 4th of July Dip

Image
  Layered 4th of July Dip 16 oz. container  of softened or whipped cream cheese 1 cup sour cream 1 1/2  cups crumbled feta cheese divided 2 tbsp. Lemon juice 3/4 cup  basil pesto 6 oz. of chopped kalamata olives 1 16 oz. jar of roasted red bell peppers drained and chopped 2 cups fresh bocconcini sized mozzarella balls cut in half Combine cream cheese, feta cheese (reserve 1 tbsp), sour cream and lemon juice in a large bowl. You can use a hand mixer or standing mixer.  Mix until smooth and creamy. Spread one half of the cheese mixture into the bottom of a 9x13 pan. Spread all of the basil pesto evenly over the cheese mixture.  Top pesto layer with the remaining cheese. Spread evenly to cover pesto. Spread the chopped kalamata olives over the top of the dip into the upper left hand corner to make a square representing the stars. Arrange the drained chopped roasted bell peppers and sliced mozzarella balls on the dip into long rows alternating bell pepper rows ...
Read more

Sole with Pesto Cream Sauce and Confetti Rice

Image
  Sole with Pesto Cream Sauce and Confetti Rice 4  2oz. filet of sole ½ cup pesto sauce 2-3 tablespoon heavy cream 4  tablespoons panko bread crumbs Garnish the tops of each filet with some Pine nuts Preheat the oven to 400 degrees. In a greased baking dish, add the sole filets in a single layer. Mix pesto sauce with the heavy cream and spread the sauce over each filet. Sprinkle each filet on the top evenly with 1 tablespoon panko bread crumbs. Bake for 12-15 minutes. Garnish with pine nuts. Confetti Rice 1 ½ cups long grain white rice 3 cups veggie stock 1 tablespoon extra virgin olive oil ¼ cup red bell pepper, finely diced ¼ cup carrots, peeled and finely diced 2 tablespoons red onion, finely diced ¼ cup flat leaf parsley, finely chopped Cook rice according to package directions. In a skillet on medium high heat, add the extra virgin olive oil.  Add the red bell pepper, carrots, red onion and saute for 3-5 minutes or until the veggies have softened. Once the rice ...
Read more