Angel Food Cake and Berries
2 cups frozen strawberries with sugar, defrosted in microwave
1/2 pint black berries or raspberries
1 store bought angel food cake
1 canister store bought whipped cream
Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream.
1/4 cup water
1/2 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container.
Berry Trifle with Amaretto
1/2 cup heavy cream (yields 1 cup whipped cream)
2 cups low-fat vanilla pudding
2 tablespoons Amaretto liqueur
8-ounces store-bought angel food cake, cut into 1-inch cubes
3 cups berries
You will need large glass serving bowl or trifle dish
Whip cream using a whisk or mixer until stiff peaks form– set aside. Add Amaretto to pudding and mix well to combine. Place half of the angel food cake in the bottom of a trifle dish in one even layer. Top with half of the pudding, followed by half of the berries. Repeat with remaining cake, pudding and berries. Top with a thin layer of whipped cream. Cover and refrigerate for 30 to 60 minutes before serving.
Banana Splits with Pineapple Brown Sugar Toppings
1 (15-ounce) can crushed pineapple, in natural juice
1/4 cup lemon juice
2 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
3 ripe, firm bananas
6 scoops vanilla light ice cream or frozen yogurt, 1/4 cup each
6 fresh mint leaves, optional
Combine the pineapple with juice, lemon juice, sugar and cinnamon in a medium saucepan. Cook over a medium heat, uncovered, stirring occasionally until the sugar is dissolved and the juice is reduced somewhat, about 3 minutes. Set aside to cool slightly.
Cut the bananas in half crosswise. Cut each banana half lengthwise, being careful not to cut all the way through. Split the banana halves open and place each one on a small dessert plate. Top each banana with a scoop of ice cream then about 2 1/2 tablespoons of the warm pineapple mixture. Top each with a mint leaf, if using, and serve.