• 4servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Raspberries

  2. 2 cups 474ml Strawberries - hulled, quartered

  3. 1/2 cup 99g / 3 1/2oz Sugar - or to taste

  4. 1 teaspoon 5ml Lemon juice

  5. 3 cups 711ml Cubed angel food cake

  6. Whipped cream - for garnish

Instructions Jump to Ingredients ↑

  1. In a saucepan, combine the raspberries, strawberries, sugar and lemon juice. Bring to a simmer over medium heat, stirring, and simmer it, stirring, for 4 to 5 minutes, until fruit is partially crushed and sugar is dissolved. Remove pan from heat.

  2. In individual serving glasses, place a few cubes of cake at the bottom of the glass. Top each with some of the fruit mixture and continue to layer fruit and cake until the glass is full, ending with a layer of cake. Place the puddings in the refrigerator until chilled. Serve garnished with whipped cream.

  3. This recipe yields 4 servings.


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