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


Recipe Summary test

1 hr 30 mins


Ingredient Checklist


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.

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Nutrition Facts

223 calories; protein 5.1g; carbohydrates 46.6g; dietary fiber 2g; sugars 22.5g; fat 2.2g; saturated fat 0.3g; cholesterol 25.8mg; vitamin a iu 136IU; vitamin c 7.2mg; folate 6.9mcg; calcium 79.8mg; iron 0.4mg; magnesium 14.5mg; potassium 160.8mg; sodium 135.1mg.

3 other carbohydrate