Recipe
Dessert
Marinated Fresh Berries with Chantilly Cream and Angel Food Cake (Get Cooking)
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. quartered strawberries | ||
| ½ c. fresh blueberries | ||
| ¼ c. fresh blackberries | ||
| ¼ c. fresh raspberries | ||
| 1 tbsp. white balsamic vinegar | ||
| 1 tbsp. honey | ||
| 2 fresh basil leaves, chopped | ||
| ½ c. heavy whipping cream, chilled | ||
| 1 tbsp. powdered sugar | ||
| ½ tsp. real vanilla extract | ||
| 6 Bakery Fresh individual angel food cakes |
Directions
- In a bowl, gently toss together strawberries, blueberries, blackberries, raspberries, white balsamic vinegar, honey and fresh basil. Set aside to allow flavors to combine. A sauce will form.
- In a glass bowl, beat whipping cream, powdered sugar and vanilla extract by hand with a whisk or electric whisk until soft and billowy and it holds its shape.
- To serve, place 1/3 cup of mixed berries on top of each mini angel food cake and top with a dollop of whipped cream.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 380mg
- Total Carbohydrates: 36g
- Protein: 3g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 35%
0%
Iron 2%
0%
Calcium 30%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, June 25, 2016.