Categories: Cake, icings, torte

Ingredients

• 1/4 of an 8oz. container frozen fat-free whipped dessert topping, thawed
• 3 Tbsp. raspberry spreadable fruit
• 3 drops almond extract (optional)
• 4 oz. purchased angel food cake (about 1/4 of a cake), cut into 4 slices
• 2 cups nectarine slices, peach slices, and/or raspberries

Directions

1. Mix together the whipped topping, spreadable fruit, and if using, the almond extract in a small mixing bowl until just combined.
2. Place a slice of angel food cake on each of four dessert plates. Top with nectarine slices, peach slices, and/or raspberries. Spoon equal amounts of topping mixture (about 3 tbsp.) over each slice.

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