FRESH STRAWBERRY BRUSCHETTA and Macerated Strawberries



4- 1 oz slices angel food cake

4 T whipped cream

4 strawberries

4 tablespoons blue berries

12 fresh raspberries

1t cinnamon

2 T chocolate sauce

Fresh mint leaves

On a high broiler setting in the oven, lightly toast the cake slices on a cookie

sheet. Be sure to stay close by, as this may only take a minute or less! Place

the toasted cake on top of the bed of sauce. Top the cake with a dollop of

whipped cream. From top to bottom, slice the strawberry into 4 equal slices.

Fan and set the sliced strawberry on top of the cream. Equally, distribute

other fruits around the cake. Garnish with a drizzle of chocolate sauce and a

sprig of fresh mint.

Serves 4

Cal. 166, Total Fat 5.55g, Sodium 155 mg, Total Carbs 20.17,

Fiber 2.75g, Sugars 14.60g Protein 2.67

Macerated Strawberriesstrawberries


Makes 2 cups

Whats in it

Let’s put it together

  • Stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.

Chef’s Notes

Macerated strawberries can be refrigerated, covered, up to 1 day.