Fresh fruit and angel food cake lighten this classic. A light custard, made with meringue and fat-free milk, drops the calories by half. Store-bought angel food cake works fine here. Source: EatingWell Magazine, Holiday Issue 1995

EatingWell Test Kitchen


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • Cut cake into 2-inch-thick slices and cut slices into 1-by-4-inch strips. Spread preserves over one side of each strip. Arrange half the cake, jam-side up, in the bottom of a 12-cup serving bowl. Sprinkle with half the sherry. Arrange half the fruit over the cake layer and spoon half the custard over the fruit. Repeat with remaining cake, sherry, fruit and custard. Cover and refrigerate for at least 1 hour.

  • Just before serving, sprinkle almonds over the top and arrange fresh fruit decoratively in the center.


Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 8 hours.

Nutrition Facts

223 calories; total fat 2.2g 3% DV; saturated fat 0.3g; cholesterol 26mg 9% DV; sodium 135mg 5% DV; potassium 161mg 5% DV; carbohydrates 46.6g 15% DV; fiber 2g 8% DV; sugar 22g; protein 5.1g 10% DV; exchange other carbs 3; vitamin a iu 136IU; vitamin c 7mg; folate 7mcg; calcium 80mg; ironmg; magnesium 15mg; thiaminmg.