Angel Food Cake with Pineapple Sauce

Makes: 
12 servings
Utensil: 
1 Qt./.9 L Sauce Pan with Cover
small mixing bowl
Rate Recipe: 

Ingredients

20
ounces
pineapple, crushed with its own juice
(488
g)
1
tablespoon
peach fruit spread or orange marmalade
(20
g)
2
tablespoons
sugar
(25
g)
1
tablespoon
cornstarch
(8
g)
2
tablespoon
water
(30
mL)
1
9-inch angel food cake, baked, cut into 12 slices
Directions: 
  1. In sauce pan over medium heat, combine pineapple with juice, peach fruit spread and sugar. Mix well and cover. When Vapo-Valve™ clicks, reduce heat to low and cook 2 minutes.
  2. In small bowl, blend cornstarch and water until smooth. Stir into pineapple mixture. Cook, stirring constantly, until thickened and glossy. Remove from heat. Cool slightly.
  3. Serve warm or chilled over cake slices.
Tips: 
  • Garnish with fresh blueberries and raspberries, if desired.
  • Use pineapple sauce over pancakes, waffles or frozen yogurt.
Nutritional Information per Serving
Calories: 
180
Total Fat: 
0g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
280mg
Total Carbs: 
43g
Dietary Fiber: 
1g
Sugar: 
26g
Protein: 
4g

Directions

Tips

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