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Angel Food Summer Pudding

* Exported from MasterCook Mac *

Angel Food Summer Pudding

Recipe By : Great American Home Baking
Serving Size : 8 Preparation Time :0:25
Categories : Tried Desserts
Fruits Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 angel food cake -- prepared
FILLING
2 cups fresh strawberries -- hulled & quartered
2 cups fresh blueberries
2 cups fresh raspberries
2 cups blackberries
1/4 cup sugar
1/4 cup triple Sec
2 teaspoons grated lemon rind
TOPPING AND GARNISH
1 cup heavy cream
4 teaspoons confectioner's sugar
strawberries
1 sprigs mint

1. To prepare filling, in a medium saucepan, mix together berries, sugar,
liqueur, and lemon peel.
2. Cook over medium heat, stirring occasionally, until berries are soft and su
gar has dissolved, 5 to 8 min. (Do not overcook.) Let cool.
3. Using a serrated knife, trim cake of any browned edges. Cut cake into
1/2 inch slices; cut slices into triangles.
4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle
dish with three-quarters of the cake. If necessary, fill any gaps with small p
ieces of cake.
5. Spoon filling into the cake-lined bowl. Top with remaining cake triangles,
covering berries completely.
6. Place a plate, just slightly smaller than the bowl's diameter, on top of
pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or
overnight.
7. Remove plate and can. Carefully unmold pudding onto a serving plate.
8. To prepare topping, beat cream at medium speed until soft peaks form. Beat
in confectioners' sugar.
9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe sm
all mounds of cream mixture on top of pudding. Garnish with fresh berries and
sprigs of fresh mint.

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Per serving: 412 Calories; 12g Fat (26% calories from fat); 6g Protein; 70g Car
bohydrate; 41mg Cholesterol; 393mg Sodium

NOTES : Sinfully delicious, this puding just gets better as it sits (which is n
ever very long). You can substitue frozen berries for fresh ones.

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