Happy Memorial Day weekend!! In the mid-west, this is one of the most festive holiday weekends of the year. It’s full of pool openings, bar-b-ques, outdoor concerts, and lots of great company; it’s also the unofficial start of summer.
This is a delicious dessert for the summer heat and takes into account the red, white, and blue colors of Memorial Day weekend. Since I’ve used angel food cake, fat-free whipped topping, and fresh berries in this recipe it’s completely fat free, low in calories, and full of antioxidants. So enjoy this light dessert, have a great long weekend, and don’t forget to wear sunscreen!
What you’ll need:
- Angel food cake
- 2 cups of strawberries, sliced
- 2 cups of raspberries, cut in halves
- 1 cup of blueberries, cut in halves
- 4 cups of fat-free whipped topping
- 1 truffle bowl (or multiple small bowls/sundae dishes)
Directions:
- Cut the angel food cake into small cubes.
- Sprinkle enough of the cubes to cover the bottom of the truffle bowl (or distribute to cover the bottom of each sundae dish)
- Sprinkle a portion of the strawberries, raspberries, and blueberries over the layer of cake.
- Cover the fruit in a thin layer of whipped topping.
- Lay another layer of angel cake over the whipped topping.
- Continue alternating between the cake, fruits, and whipped topping until the top of the bowl/dish is reached with the whipped topping layer.
- Sprinkle a small amount of remaining fruit on top as a garnish.
- Place in the refrigerator for a couple of hours until the cake to softens and all of the fruit flavors to marry. Serve chilled.
Advertisement
