Angel Cake with Raspberry Cream and Nectarines

(from Lucianolinda’s recipe box)

Source: Diabetic

Serves 4 people

Categories: Cake, icings, torte


  • 1/4 of an 8oz. container frozen fat-free whipped dessert topping, thawed
  • 3 Tbsp. raspberry spreadable fruit
  • 3 drops almond extract (optional)
  • 4 oz. purchased angel food cake (about 1/4 of a cake), cut into 4 slices
  • 2 cups nectarine slices, peach slices, and/or raspberries


  1. Mix together the whipped topping, spreadable fruit, and if using, the almond extract in a small mixing bowl until just combined.
  2. Place a slice of angel food cake on each of four dessert plates. Top with nectarine slices, peach slices, and/or raspberries. Spoon equal amounts of topping mixture (about 3 tbsp.) over each slice.

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