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Layered Fresh Fruit Jewels
Makes 7 servings
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Ingredients
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1
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cup cake flour
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1/3
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cup sugar
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1
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teaspoon baking powder
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Dash salt
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1/4
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cup water
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3
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tablespoons canola oil
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1-1/2
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teaspoons vanilla
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3
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egg whites, at room temperature
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1/2
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teaspoon cream of tartar
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3
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cups assorted fresh fruit, such as strawberries, kiwis, blueberries, pineapple, raspberries, apricots or plums
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1/3
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cup no-sugar-added apricot fruit spread, strained
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1
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tablespoon orange-flavored liqueur or water
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1. Preheat oven to 350°F. Lightly grease 13×9-inch baking pan; set aside.
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2. Combine flour, sugar, baking powder and salt in large bowl. Add water, oil and vanilla; set aside.
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3. Beat egg whites in large bowl with electric mixer at high speed until foamy. Add cream of tartar; continue beating at high speed until stiff peaks form.
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4. Gently fold egg whites into cake batter. Pour into prepared pan; smooth surface of batter. Bake 15 minutes or until toothpick inserted in center comes out clean; cool 5 minutes. Gently turn cake out of pan; cool completely.
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5. Cut cake lengthwise in half, then cut crosswise into 14 rectangles of equal size.
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6. Combine spread and liqueur in small microwavable bowl. Microwave on HIGH 20 seconds or until warmed through; set aside.
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7. To assemble, place 1 cake slice on each dessert plate. Brush warmed glaze on cake; top with single layer of fruit. Repeat layer ending with fruit.
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©Publications International, Ltd.
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Nutrients per Serving
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Calories
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214
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Calories from Fat
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26 %
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Total Fat
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6 g
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Saturated Fat
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<1 g
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Carbohydrate
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35 g
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Fiber
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2 g
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Protein
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3 g
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Sodium
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111 mg
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Dietary exchanges
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1-1/2 Starch
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1 Fruit
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1 Fat
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Click here for printable version