Berried Treasure Food

BERRIED TREASURE ANGEL FOOD CAKE

Berried Treasure Angel Food Cake image

My husband grills anything and everything-even dessert! With his gentle nudging, I came up with this simple recipe that takes just a few minutes to prepare, yet always impresses dinner guests. -Anita Archibald, Richmond Hill, Ontario

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

8 slices angel food cake (1-1/2 inches thick)
1/4 cup butter, softened
1/2 cup heavy whipping cream
1/4 teaspoon almond extract
1/4 cup almond cake and pastry filling
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup sliced fresh strawberries
1/4 cup mixed nuts, coarsely chopped
Confectioners' sugar

Steps:

Using a 1-1/2-in. round cookie cutter, cut out the centers of half of the cake slices (discard removed cake or save for another use). Spread butter over both sides of cake slices. Grill, covered, over medium heat or broil 4 in. from heat 1-2 minutes on each side or until toasted., In a small bowl, beat cream until it begins to thicken. Add extract; beat until soft peaks form., To serve, stack one solid and one cutout slice of cake on each desert plate, placing the outer edges on opposite sides for a more even thickness. Spoon almond filling into holes; top with whipped cream, berries and nuts. Dust with confectioners' sugar.

Nutrition Facts : Calories 486 calories, Fat 29g fat (15g saturated fat), Cholesterol 72mg cholesterol, Sodium 575mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 3g fiber), Protein 6g protein.

BERRIED TREASURE

Berried Treasure image

Provided by Food Network Kitchen

Time 20m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 8-ounce package cream cheese, at room temperature
1/2 cup heavy cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup chocolate-hazelnut spread (such as Nutella)
2 cups raspberries (1 pint)
Short bread cookies, sliced baguette or ladyfingers, for serving

Steps:

Beat the cream cheese, heavy cream, sugar and vanilla in a bowl with a mixer until light and fluffy, about 3 minutes.
Spoon 1/4 cup chocolate-hazelnut spread each into two 12-ounce glass or plastic jars and smooth to make an even layer. Divide half of the cream cheese mixture between the 2 jars, then top each with a handful of raspberries. Repeat with the remaining chocolate-hazelnut spread, cream cheese mixture and raspberries. Serve with cookies or baguette slices, or cover the jars with lids and pack them to go. (The spread can be made the night before; cover, refrigerate and return to room temperature before serving.)

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