Summer is the perfect time to entertain family and friends outside. Enjoying time with loved ones – surrounded by nature’s sights, sounds, and fragrances – is a natural mood booster. Chances are the backyard grill is right in the midst of the activity.
After clearing the main course from the patio table, bring smiles to everyone’s faces by serving this light, fun-to-make dessert. The base layer – fluffy, low-calorie angel cake – takes on a yummy new dimension when toasted on the grill. Top it off with a dollop of whipped topping and fresh seasonal berries that pack a nutritional punch of antioxidants. (Antioxidants are vitamins and minerals that boost your immune system’s ability to keep you well.)
Give this healthier take on strawberry short cake a try the next time you grill.
4 cups mixed seasonal berries: cleaned, rinsed well and drained
2 tablespoons sugar
2 tablespoons fresh lemon juice
1 envelope Dream Whip
½ cup 2 percent milk
½ teaspoon vanilla extract
1 teaspoon whiskey
8 2-inch slices of angel food cake
8 mint sprigs
1. Place berries in a mixing bowl with sugar and lemon. Gently toss it and set it aside
2. Combine Dream Whip, milk, vanilla, and whiskey. Beat it with an electric mixer on low speed until it’s blended. Beat on high speed four minutes or until peaks are formed. Chill.
3. Preheat grill, brush and oil (cooking spray works well too). Grill cake slices one to two minutes until they are golden brown and toasted.
4. Transfer them to plates and top them with sweetened berries and whipped topping. Garnish with a mint sprig.
Calories – 200
Carbohydrates – 43 gm
Protein – 4 gm
Cholesterol – 1 mg
Fiber – 2 gm
Total fat – 2.5 gm
Saturated fat – 0 gm
Sodium – 265 mg