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Angel Food Cake with Berries
Source: dLife

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

Prep Time: 75 minutes
Cook Time: 0 hours
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 85.4
Total Carbs 20.9 g
Dietary Fiber 2.6 g
Sugars 6.7 g
Total Fat 0.4 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 76.3 mg
Protein 1.6 g
Sodium 69.3 mg
Dietary Exchanges
, 1 Fruits , 1 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  frozen red raspberries
0 1/4 cup  orange juice
2 tbsp  sugar
1 tbsp  fresh ginger root
5 cup  fresh strawberries
3 cup  Blueberries, fresh
10 oz  Cake, angel food, ring
16 each  peppermint, fresh, leaves
  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.

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