Angel Fruit Torte Recipe
- 1 pkt angel food cake mix
- 2 x bananas, thinly sliced
- 1 1/2 tsp lemon juice
- 1 can (12 ounce) evaporated skim lowfat milk, divided
- 1/3 c. sugar
- 1/4 c. cornstarch
- 1/3 c. cholesterol free egg substitute
- 3 Tbsp. nonfat lowfat sour cream
- 3 tsp vanilla
- 3 lrg kiwis, peeled, thinly sliced
- 1 can (11 ounce) mandarin orange segments, rinsed, liquid removed
- Prepare cake according to direction; cold completely.
- Cut horizontally in half to create 2 layers.
- Set aside.
- Place banana slices in medium bowl.
- Add in lemon juice; toss to coat.
- Set aside.
- Combine 1/3 c. lowfat milk, sugar and cornstarch in small saucepan; whisk till smooth.
- Whisk in remaining lowfat milk.
- Bring to a boil over high heat, stirring constantly.
- Boil 1 minute or possibly until mix thickens, stirring constantly.
- reduce heat to med-low.
- Whisk 1/3 c. warm lowfat milk and egg substitute in small bowl.
- Add in to saucepan.
- Cook 2 min, stirring constantly.
- Remove from heat.
- Let stand 10 min, stirring frequently.
- Add in lowfat sour cream and vanilla and blend well.
- Place bottom half of cake on serving plate.
- Spread 1/2 of lowfat milk mix over top of bottom half.
- Arrange 1/2 bananas, kiwi slices and mandarin orange segments over lowfat milk mix.
- Place other half of cake on top, cut-side down, over fruit.
- Top with remaining lowfat milk mix and fruit.
- Serve immediately.
- makes 12 servings
- Note: original recipe called for a chocolate angel food cake mix.
cake mix, bananas, lemon juice, milk, sugar, cornstarch, egg substitute, nonfat lowfat sour cream, vanilla, kiwis, orange segments
Taken from cookeatshare.com/recipes/angel-fruit-torte-65340 (may not work)