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grilled angel food cake with strawberry sauce recipe

Written on Wednesday, November 23, 2016 | 9:36:00 AM




makes: 6 servings (1 cake slice, ¼ cup ice cream, and about 1⁄3 cup sauce each)

prep: 25 minutes       cook: 5 minutes

Ingredients : 
- ¾ cup water
- 1 hibiscus and rose hip herbal tea bag
- 2½ cups small fresh strawberries, hulled
- 1 tablespoon sugar*
- 1½ teaspoons cornstarch
- 1 tablespoon tub-style vegetable oil spread
- 6 ounces purchased angel food cake, cut into 6 equal slices
- Butter-flavor nonstick cooking spray
- 1½ cups light strawberry ice cream
- Fresh mint leaves (optional)

Preparation Method :
1) In a small saucepan bring water just to boiling. Remove from heat; add tea bag. Cover; steep for 5 minutes. Remove tea bag, pressing out tea; discard tea bag.

2) Meanwhile, in a small bowl mash 1 cup of the strawberries until well mashed. Thinly slice remaining berries. Add the sugar and cornstarch to the mashed berries and stir until combined. Add to the brewed tea in the saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat and stir in the vegetable oil spread and sliced strawberries. Set aside to cool slightly.

3) Lightly coat both sides of the cake slices with cooking spray. Heat an indoor grill pan or griddle over medium-high heat. Add cake slices. Cook for 2 to 3 minutes or until cake is golden, turning once halfway through cooking.

4) To serve, place a cake slice in each of six dishes. Spoon strawberry sauce over cake. Top each with a ¼-cup scoop of ice cream. If desired, garnish with fresh mint leaves.

*sugar substitutes: Choose from Splenda Granular, Sweet’N Low bulk or packets, or Equal Spoonful or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar. If using Equal, add to the sauce with the vegetable oil spread.

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