Nut and Berries Angel Food Cake
INGREDIENTS
1 package package angel food cake mix Betty Crocker®, 16-ounce
1 1/4 cups sparkling water
1 teaspoon almond extract McCormick®
3 cups fat-free vanilla flavored Greek Yogurt Chobani®
1 1/2 cups fresh or frozen whole strawberries halved, Cascadian Farm®
1 1/2 cups fresh or frozen organic blueberries Cascadian Farm®
1/4 cup hazelnut liqueur Frangelico®
1/2 cup sliced almonds toasted, Planters®
INSTRUCTIONS
Move oven rack to middle position. Preheat oven to 350 degrees F.
In a large mixing bowl, combine cake mix and water. Beat on low speed of an electric mixer for 30 seconds. Scrape down side of bowl; beat on medium speed for 1 minute. Pour batter into 2 ungreased 9×5×3-inch loaf pans.
Bake in preheated oven for 28 to 32 minutes. Remove and place loaf pans upside down on a wire rack. Cool completely.
Carefully stir almond extract into thawed whipped topping. Refrigerate until ready to use.
In a medium bowl, stir together strawberries, blueberries, and hazelnut liqueur. Let stand at room temperature for 30 minutes to 1 hour.
To serve, cut each cake into 8 slices. Place one cake slice on each of 8 dessert plates. Top each with 2 tablespoons fruit mixture and 1 tablespoon of whipped topping mixture. Add a second cake slice to each plate. Top each with 2 additional tablespoons of fruit mixture and 1 tablespoon whipped topping mixture. Sprinkle each serving with almonds.*
RECIPE NOTES
SUPER FOODS: Berries, Almonds
*NOTE: For a lighter dessert, serve only one slice of cake topped by 2 tablespoons of the fruit mixture, 1 tablespoon whipped topping, and some of the almonds.
Per Serving: 376 cal., 5 g total fat (0 g sat. fat), 0 mg chol., 501 mg sodium, 73 g carbo., 2 g fiber, 7 g pro.
Daily Values: 8% vit. C, 12% calcium, 3% iron
