PARADISE ANGEL FOOD SUNDAE
This quick and easy dessert is great for hot summer days. Top a slice of angel food cake with scoops of sorbet and an easy sauce made from pureed apricots.
Ingredients
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1 can (15-1/4 ounces) apricot halves in heavy syrup, drained
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1 teaspoon fresh lemon juice
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1 angel food cake
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1 pint coconut sorbet
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1 pint mango sorbet
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1/4 cup sweetened flaked coconut
Directions
1.
Place the apricots and lemon juice in a blender or food processor. Whirl until a smooth puree. Set the sauce aside.
2.
Cut four 1-inch-thick slices from angel food cake and place a slice on each of 4 individual dessert plates (save remaining cake for other occasions or snacking).
3.
Top each slice with about 1/4 cup each of the coconut and mango sorbets. Spoon 1/4 cup of the apricot sauce over each serving. Sprinkle each evenly with 1 tablespoon of the flaked coconut. Makes 4 servings.
Nutrition information
Calories 372, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 0 mg, Sodium 249 mg, Carbohydrate 78 g, Fiber 3 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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