Raspberry-Orange Angel Squares

Recipe

Dessert
Raspberry-Orange Angel Squares

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

12
Servings

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1(16 oz) box Hy-Vee angel food cake
    1 ⅓ c.Hy-Vee orange juice
    2 c.fresh raspberries
    2 tbsp.Hy-Vee sugar
    Hy-Vee fat-free whipped topping, optional

    Directions

    1. Prepare angel food cake according to package directions using orange juice instead of water.
    2. Pour batter into an ungreased 13-by-9-inch baking pan. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Cool in pan by turning it upside down. Carefully rest the edges of the pan on soup cans of identical sizes.
    3. Meanwhile, combine raspberries and sugar in a medium bowl. Allow to stand for 15 minutes or until raspberries are softened. Stir to form a chunky sauce.
    4. When cake is cool, spread raspberries on top of the cake. Cut into 12 squares. If desired, serve with fat-free whipped topping.

    Nutrition facts

    Servings

    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 180mg
    • Total Carbohydrates: 39g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 0%
    0%
    Vitamin C 30%
    0%
    Iron 2%
    0%
    Calcium 6%