Angel Food Cake with Berries

Source: dLife

Light angel food cake with raspberries and blueberries, drizzled with a delightful strawberry glaze.

Nutrition Facts
Serving size: 1 slice
Amount Per Serving
Calories	92.3
Total Carbs	22.2g
Dietary Fiber	2.2g
Sugars	7.8g
Total Fat	0.3g
Saturated Fat	0g
Unsaturated Fat	0.3g
Potassium	0mg
Protein	1.7g
Sodium	69.6mg
Dietary Exchanges 1/2 Fruit, 1 Other Carbohydrate
See the Detailed Nutritional Analysis
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1.5 cup frozen red raspberries , thawed
0.25 cup orange juice
2 tbsp sugar
1 tbsp fresh ginger root , peeled, grated
5 cup fresh strawberries , quartered
3 cup Blueberries, fresh
10 oz Cake, angel food, ring
16 peppermint, fresh, leaves (garnish)

1 Place raspberries in blender or food processor; cover and process until smooth, stopping once to scrape down sides.
2 Place pureed raspberries in a wire-mesh strainer; press with back of spoon against strainer to squeeze out juice. Discard seeds remaining in strainer. Return puree to blender; add orange juice and sugar.
3 Place ginger root on an 8-inch cheesecloth square. Bring cheese-cloth edges together at top; hold securely.
4 Squeeze cheesecloth by hand to extract juice over raspberry mixture; discard grated gingerroot. Pulse to combine raspberry mixture and juice.
5 In a large bowl place strawberries and blueberries; stir in raspberry mixture. Cover and chill at least 1 hour.
6 For each serving, place one cake slice on a dessert plate, and top with 1/2 cup chilled berry mixture; garnish with mint, if desired.

Any combination of fresh summer berries would be tasty in this recipe.