I found this title on the net some place and I was so intrigued by it, that I posted it. However, the recipe is mine -- just didn't know what to call it.
My Private Note
Units: US | Metric
- 1 1/2 cups cholesterol-free egg substitute
- 1 1/4 cups skim milk
- 2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon peel
- 1/4 lb butter or 1/4 lb margarine
- 1/4 cup firmly packed light brown sugar
- 12 ounces store bought angel food cake, cut into 1-inch cubes
- 3 cups mixed fresh blueberries or 3 cups raspberries or 3 cups blackberries or 3 cups strawberries
- slivered & toasted almond (to garnish) (optional)
- fat-free whipped topping (to garnish) (optional)
- 1Preheat oven to 350ºF.
- 2Grease 11x7" baking dish; set aside.
- 3In medium bowl with wire whisk, beat egg substitute, milk, vanilla and lemon peel.
- 4In glass measure, microwave butter or margarine with sugar at HIGH 30 seconds; stir until sugar is dissolved.
- 5Slowly whisk into egg mixture.
- 6Arrange cake and berries in prepared dish.
- 7Pour egg mixture over cake, pressing down to coat.
- 8Cover with foil and bake 30 minutes.
- 9Remove foil cover and bake an additional 15 minutes or until knife inserted in center comes out clean.
- 10Serve warm and if desired with nonfact dairy whipped topping that has been mixed with the slivered almonds.
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Nutritional Facts for Berry Angel Delight Pudding
Serving Size: 1 (127 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 261.0
- Calories from Fat 97
- Total Fat 10.7 g
- Saturated Fat 6.1 g
- Cholesterol 25.3 mg
- Sodium 326.0 mg
- Total Carbohydrate 33.7 g
- Dietary Fiber 1.1 g
- Sugars 20.3 g
- Protein 8.2 g
The following items or measurements are not included:
cholesterol-free egg substitute