This quick and easy dessert is great for hot summer days. Top a slice of angel food cake with scoops of sorbet and an easy sauce made from pureed apricots.

Source: Family Circle

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the apricots and lemon juice in a blender or food processor. Whirl until a smooth puree. Set the sauce aside.

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  • Cut four 1-inch-thick slices from angel food cake and place a slice on each of 4 individual dessert plates (save remaining cake for other occasions or snacking).

  • Top each slice with about 1/4 cup each of the coconut and mango sorbets. Spoon 1/4 cup of the apricot sauce over each serving. Sprinkle each evenly with 1 tablespoon of the flaked coconut. Makes 4 servings.

Nutrition Facts

372 calories; fat 6g; saturated fat 4g; carbohydrates 78g; insoluble fiber 3g; protein 3g; sodium 249mg.
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