Marinated Fresh Berries with Chantilly Cream and Angel Food Cake (Get Cooking)
Servings and Ingredients
|1 c.||quartered strawberries|
|½ c.||fresh blueberries|
|¼ c.||fresh blackberries|
|¼ c.||fresh raspberries|
|1 tbsp.||white balsamic vinegar|
|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|
- 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.
230 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 380mg
- Total Carbohydrates: 36g
- Protein: 3g
Vitamin A 6%
Vitamin C 35%
Chef Andrew from Ankeny #1, KCCI-TV recipe, June 25, 2016.