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.

Servings: 4 Prep 15 mins


  • 1 can (15-1/4 ounces) apricot halves in heavy syrup, drained
  • 1 teaspoon fresh lemon juice
  • 1 angel food cake
  • 1 pint coconut sorbet
  • 1 pint mango sorbet
  • 1/4 cup sweetened flaked coconut

Make It

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

2. 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).

3. 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

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 372, Fat, total (g): 6, chol. (mg): , sat. fat (g): 4, carb. (g): 78, fiber (g): 3, pro. (g): 3, sodium (mg): 249, Percent Daily Values are based on a 2,000 calorie diet.