Angel Cake Croutons with Custard Sauce

Angel Cake Croutons with Custard Sauce

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From: Diabetic Living Magazine

Croutons for dessert? These sweet croutons are actually cut-up pieces of angel food cake which are topped with sweet, fresh strawberries, a creamy custard and a sprinkling of cinnamon. This dessert recipe is sure to please kids and adults alike.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ½½ 8-ounce angel food cake, cut into 1-inch cubes (about 4 cups)
  • 4 egg yolks, beaten
  • 1¼ cups fat-free half-and-half
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 4 cups fresh strawberries, cut up
  • Ground cinnamon (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 300°F. Line a shallow baking pan with parchment paper. For croutons, place angel cake cubes in a single layer in prepared shallow baking pan. Bake for 25 to 30 minutes or until golden brown, stirring occasionally. Remove croutons from oven. Cool completely.
  2. For custard, in a heavy medium saucepan, stir together egg yolks, half-and-half, and sugar. Cook and stir over medium heat just until mixture comes to a boil.
  3. Remove pan from heat. To quickly cool mixture, place saucepan in a large bowl of ice water; stir constantly for 1 to 2 minutes or until cooled. Stir in vanilla. Pour mixture into a bowl. Cover surface with plastic wrap to prevent a skin from forming. Chill for 2 to 24 hours. Do not stir.
  4. To serve, divide croutons in dessert dishes; top with strawberries and custard. If desired, sprinkle with cinnamon.

Nutrition information

  • Serving size: ½ cup croutons, ¼ cup custard, and ½ cup strawberries
  • Per serving: 113 calories; 3 g fat(1 g sat); 2 g fiber; 18 g carbohydrates; 4 g protein; 37 mcg folate; 102 mg cholesterol; 3 g sugars; 166 IU vitamin A; 42 mg vitamin C; 62 mg calcium; 1 mg iron; 148 mg sodium; 133 mg potassium
  • Nutrition Bonus: Vitamin C (70% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, ½ fat, ½ fruit

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