Angel food cake with tropical fruit salad and raspberry sauce
1 small, diced (about 1 cup)
1 medium, segmented (reserve juices)
4 cup(s), (2 pints)
1 tsp(s), freshly grated
2 tbsp(s), cold
Reduced sugar raspberry jam
1 tbsp(s), seedless
Imitation coconut extract
½ tsp, or up to 1tsp for more flavour
8 oz, store bought, cut into 8 slices
Unsweetened coconut flakes
½ cup(s), toasted
- Combine mango, orange and its juices, 1 pint raspberries and ginger in a medium bowl; set aside.
- Place remaining pint raspberries, water, jam and extract in a blender or food processor; puree until very smooth.
- Serve cake with fruit salad on side; drizzle with sauce and sprinkle with coconut.
- Serving size: 1 slice cake, 1/3 c fruit salad, 1 Tbsp sauce and 1 Tbsp coconut