Photo of Angel food cake with tropical fruit salad and raspberry sauce by WW

Angel food cake with tropical fruit salad and raspberry sauce

5
5
5
SmartPoints® value per serving
Total Time
23 min
Prep
20 min
Cook
3 min
Serves
8
Difficulty
Easy
The coconut-raspberry sauce is bright and refreshing. Make your fruit salad in the morning and let it macerate together for deeper flavour.

Ingredients

Mango(es)

1 small, diced (about 1 cup)

Orange(s)

1 medium, segmented (reserve juices)

Fresh raspberries

4 cup(s), (2 pints)

Ginger root

1 tsp(s), freshly grated

Water

2 tbsp(s), cold

Reduced sugar raspberry jam

1 tbsp(s), seedless

Imitation coconut extract

½ tsp, or up to 1tsp for more flavour

Angelfood cake

8 oz, store bought, cut into 8 slices

Unsweetened coconut flakes

½ cup(s), toasted

Instructions

  1. Combine mango, orange and its juices, 1 pint raspberries and ginger in a medium bowl; set aside.
  2. Place remaining pint raspberries, water, jam and extract in a blender or food processor; puree until very smooth.
  3. Serve cake with fruit salad on side; drizzle with sauce and sprinkle with coconut.
  4. Serving size: 1 slice cake, 1/3 c fruit salad, 1 Tbsp sauce and 1 Tbsp coconut