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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Angel Food Cake with Berries

Source: dLife

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

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 0.4 Fat, 0.5 Fruits, 0.7 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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Servings

Ingredients

Directions

Place raspberries in blender or food processor; cover and process until smooth, stopping once to scrape down sides.
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.
Place ginger root on an 8-inch cheesecloth square. Bring cheese-cloth edges together at top; hold securely.
Squeeze cheesecloth by hand to extract juice over raspberry mixture; discard grated gingerroot. Pulse to combine raspberry mixture and juice.
In a large bowl place strawberries and blueberries; stir in raspberry mixture. Cover and chill at least 1 hour.
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.