Triple Berry Lemon Angle Cake

This is a delicious light refreshing dessert for a warm summer day! Just prepare the fruit in advance and top over store bought angle food cake just before serving. This fat free dish is perfect as a treat for your next gathering. Loaded with fruit and a refreshing lemon glaze, it is sure to be a hit at your next get together.

AuthorLaurie PawlaczykCategory, , , DifficultyBeginner
Yields6 Servings
Prep Time10 minsTotal Time10 mins
 1 Angle Food Cake
 1 Organic Lemon, large
 1 16 oz. package Strawberries
 1 pint Blueberries
 1 6 oz. container of Raspberries
 1 tub Lemon Sorbet
1

Wash all fruit. Remove any leaves, stems and spoiled or green fruit and cut strawberries into bite sized pieces. Mix all fruit together in a covered container.

2

Place 1/2 cup sorbet in bowl & melt in advance in refrigerator or defrost in microwave. Add the lemon zest (use zester/grater to remove yellow portion of skin only. Leave the white bitter part of skin. If you do not have either of those tools use a potato peeler to remove yellow part of skin and then chop into tiny pieces) & the juice from 1/2 the lemon. Mix well and pour 1/2 the lemon glaze over the fruit and stir to mix. Store in fridge until ready to serve.
It may be difficult to find lemon sorbet. I have used mango when I can't find lemon but I prefer lemon. Look in the freezer case near sherbet or small specialty tubs of ice cream. I found mine at Kroger.

3

When ready to serve, slice angle food cake according to portion listed on package and arrange on plates. Divide the fruit (about 1 cup each) over the top of angle food cake slices and drizzle remaining lemon glaze over slices. Enjoy!

4

Mint or Lavender blossoms would make a lovely garnish for this dish. Add blackberries if desired.
*the tiny amount of fat is naturally occuring in the berries

Nutrition Facts

Servings 6


Amount Per Serving
Calories 224
% Daily Value *
Total Fat .38g1%
Cholesterol 0mg
Sodium 381mg16%
Total Carbohydrate 50.7g17%
Dietary Fiber 3.8g16%
Sugars 33.6g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

 

Ingredients

 1 Angle Food Cake
 1 Organic Lemon, large
 1 16 oz. package Strawberries
 1 pint Blueberries
 1 6 oz. container of Raspberries
 1 tub Lemon Sorbet

Directions

1

Wash all fruit. Remove any leaves, stems and spoiled or green fruit and cut strawberries into bite sized pieces. Mix all fruit together in a covered container.

2

Place 1/2 cup sorbet in bowl & melt in advance in refrigerator or defrost in microwave. Add the lemon zest (use zester/grater to remove yellow portion of skin only. Leave the white bitter part of skin. If you do not have either of those tools use a potato peeler to remove yellow part of skin and then chop into tiny pieces) & the juice from 1/2 the lemon. Mix well and pour 1/2 the lemon glaze over the fruit and stir to mix. Store in fridge until ready to serve.
It may be difficult to find lemon sorbet. I have used mango when I can't find lemon but I prefer lemon. Look in the freezer case near sherbet or small specialty tubs of ice cream. I found mine at Kroger.

3

When ready to serve, slice angle food cake according to portion listed on package and arrange on plates. Divide the fruit (about 1 cup each) over the top of angle food cake slices and drizzle remaining lemon glaze over slices. Enjoy!

4

Mint or Lavender blossoms would make a lovely garnish for this dish. Add blackberries if desired.
*the tiny amount of fat is naturally occuring in the berries

Triple Berry Lemon Angle Cake
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