LOCATION: Recipes >> Special Diets >> Angel Fruit Torte
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Angel Fruit Torte
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Angel Fruit Torte
makes 12 servings
1 pkg. angel food cake mix
2 bananas, thinly sliced
1-1/2 teaspoons lemon juice
1 can (12 oz) evaporated skim milk, divided
1/3 cup sugar
1/4 cup cornstarch
1/3 cup cholesterol free egg substitute
3 tablespoons nonfat sour cream
3 teaspoons vanilla
3 large kiwifruit, peeled, thinly sliced
1 can (11 oz) mandarin orange segments, rinsed, drained
Prepare cake according to direction; cool completely. Cut horizontally
in half to form 2 layers. Set aside. Place banana slices in medium
bowl. Add lemon juice; toss to coat. Set aside. Combine 1/3 cup
milk, sugar and cornstarch in small saucepan; whisk until smooth.
Whisk in remaining milk. Bring to a boil over high heat, stirring
constantly. Boil 1 minute or till mixture thickens, stirring
constantly. reduce heat to med-low. Whisk 1/3 cup hot milk and
egg substitute in small bowl. Add to saucepan. Cook 2 minutes,
stirring constantly. Remove from heat. Let stand 10 minutes,
stirring frequently. Add sour cream and vanilla and blend well.
Place bottom half of cake on serving plate. Spread 1/2 of milk
mixture over top of bottom half. Arrange 1/2 bananas, kiwifruit
slices and mandarin orange segments over milk mixture. Place other
half of cake on top, cut-side down, over fruit. Top with remaining
milk mixture and fruit. Serve immediately.
Note: original recipe called for a chocolate angel food cake mix.
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