Fruit Filled Angel Food Torte Recipes

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ANGEL FOOD CAKE AND BERRY TRIFLE



Angel Food Cake and Berry Trifle image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 8

5 cups fresh strawberries, hulled and sliced, plus a few whole, for garnish
One 6-ounce container blueberries
One 6-ounce container raspberries
1/4 cup granulated sugar
Juice 1/2 orange
4 cups low-fat 2-percent Greek yogurt
1/4 cup honey
One 17-ounce store-bought angel food cake

Steps:

  • Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.
  • Meanwhile, add the yogurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be more spreadable.
  • Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish. Add a layer of the syrupy berries and then a layer of yogurt, reserving a few spoonfuls of yogurt for the end. Repeat the layers until you have no more remaining ingredients. Finish the top with the few spoonfuls of yogurt in the center and the fresh, whole strawberries.
  • Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight.

FRUIT-FILLED ANGEL FOOD TORTE



Fruit-Filled Angel Food Torte image

"I was so tired of eating plain angel food cake and fruit for dessert that I decided to combine the two with a little whipped topping-the result is this scrumptious and refreshing torte," says Hettie Johnson of Jacksonville, Florida. "It tastes as good as it looks!"

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 6

1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
1 can (15 ounces) reduced-sugar fruit cocktail, drained
1 prepared angel food cake (8 to 10 ounces)
1 can (11 ounces) mandarin oranges, drained
1 large navel orange, sliced, optional
Fresh mint, optional

Steps:

  • Fold 1-1/2 cups whipped topping into fruit cocktail just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with half of the fruit mixture. Repeat layers. Top with remaining cake layer. , Frost top and sides with remaining whipped topping. Arrange mandarin oranges on top. Refrigerate until serving. Serve with orange slices and mint if desired.

Nutrition Facts : Calories 0g sugar total.

ANGEL FOOD TORTE



Angel Food Torte image

By using different food coloring and fresh fruits, I have fun "dressing" this dessert for various occasions throughout the year. It's a great way to get the kids involved in kitchen duty.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 3

1 prepared angel food cake (8 to 10 ounces)
1 carton (16 ounces) frozen whipped topping, thawed
2 cups sliced fresh strawberries, blueberries or raspberries

Steps:

  • Slice cake into thirds horizontally. Spread each layer with topping and 1 cup fruit. Assemble layers and pipe with remaining topping. Chill until serving.

Nutrition Facts :

ANGEL FOOD CAKE WITH FRESH FRUIT AND LIME DRIZZLE



Angel Food Cake With Fresh Fruit and Lime Drizzle image

I plan to make this for my dd's bridal shower. Looks fast and easy yet impressive! Low fat and low cal too! The fruit can be changed up to whatever is in season or colors that you want to use. You can even make this ahead of time and then just slice and plate when needed, Adapted from a recipe found on realsimple.com.

Provided by Mamas Kitchen Hope

Categories     Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

1 angel food cake, store-bought
1 pint strawberry, hulled and sliced
1/4 cup fresh lime juice
1 teaspoon lime zest
1/4 cup sugar

Steps:

  • Combine the lime juice, sugar, and 1/4 cup water in a small saucepan and bring to a boil. Stir constantly, cooking until sugar dissolves.
  • Refrigerate until cool.
  • Slice cake and plate it on individual plates. Top with strawberries.
  • Stir the zest into the cooled syrup and drizzle over the fruit and cake.
  • Serve.

ANGEL FOOD TORTE



Angel Food Torte image

Make and share this Angel Food Torte recipe from Food.com.

Provided by bmcnichol

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 4

1 prepared angel food cake
red food coloring (optional)
1 (16 ounce) container frozen whipped topping, defrosted
2 cups raspberries or 2 cups sliced strawberries

Steps:

  • Slice angel food cake into thirds horizontally.
  • If desired, tint the topping pink with a few drops of food coloring.
  • Spread each cake layer with topping and 1 cup fruit (well drained, if frozen).
  • Reassemble layers and spread remaining topping over entire cake.
  • Chill until ready to serve.

ANGEL FRUIT TRIFLE



Angel Fruit Trifle image

A light, fresh, and cool summer dessert. Angel food cake, fresh berries, and whipped topping, layered in a trifle bowl, makes for a pretty presentation; then you can see the layers of the dessert. This is a great Fourth of July red, white, and blue dessert. This is my family's favorite summer dessert.

Provided by Lori Kirchner Zwahlen

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h15m

Yield 12

Number Of Ingredients 6

1 (12 ounce) package frozen blueberries
1 prepared angel food cake, cut into chunks
2 cups chopped fresh strawberries
1 (12 ounce) package frozen peach slices, chopped
1 (6 ounce) container fresh raspberries
2 (16 ounce) tubs reduced-fat frozen whipped topping, thawed

Steps:

  • Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
  • In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 295.1 calories, Carbohydrate 55.1 g, Fat 8.9 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 8.4 g, Sodium 212 mg, Sugar 19 g

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