Glazed Cake with Fresh Berries
Slices of cake toasted and topped with a fresh berry compote is an old-fashioned dessert at heart, but one that packs a modern punch with the phytochemicals in fresh blueberries and strawberries.
  • 3 tablespoons seedless strawberry jelly
  • 1/2 teaspoon fresh lemon juice
  • 2 cups sliced strawberries
  • 1 cup blueberries
  • 1 tablespoon granulated sugar
  • Four 1/2-inch-thick slices nonfat vanilla loaf cake (5 ounces total)
  • 2 teaspoons confectioners' sugar

1. Preheat broiler.

2. In medium bowl, whisk jelly with lemon juice until syrupy. Add strawberries and blueberries, sprinkle with granulated sugar and stir gently to coat. Cover and let stand at least 15 minutes, stirring occasionally.

3. Place cake slices on a baking sheet. Put confectioners' sugar in small strainer and dust cake evenly.

4. Broil cake about 5 inches from heat 2 to 3 minutes, watching carefully, until slices are glazed and lightly browned.

5. Transfer to dessert plates and top each with some berries and their juices.

Nutritional Information
Per serving: 192 calories, 0.4g total fat, 0g saturated fat, 0g monounsaturated fat, 0.1g polyunsaturated fat, 3.4g dietary fiber, 3g protein, 46g carbohydrate, 0mg cholesterol, 126mg sodium.
Good source of: vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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