*  Exported from  MasterCook Mac  *
 
                         Angel Food Summer Pudding
 
 Recipe By     : Great American Home Baking
 Serving Size  : 8    Preparation Time :0:25
 Categories    : Tried                            Desserts
                 Fruits                           Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    angel food cake -- prepared
                         FILLING
    2      cups          fresh strawberries -- hulled & quartered
    2      cups          fresh blueberries
    2      cups          fresh raspberries
    2      cups          blackberries
      1/4  cup           sugar
      1/4  cup           triple Sec
    2      teaspoons     grated lemon rind
                         TOPPING AND GARNISH
    1      cup           heavy cream
    4      teaspoons     confectioner’s sugar
                         strawberries
    1      sprigs        mint
 
 1.  To prepare filling, in a medium saucepan, mix together berries, sugar,
 liqueur, and lemon peel.
 2.  Cook over medium heat, stirring occasionally, until berries are soft and su
 gar has dissolved, 5 to 8 min. (Do not overcook.)  Let cool.
 3.  Using a serrated knife, trim cake of any browned edges.  Cut cake into
 1/2 inch slices; cut slices into triangles.
 4.  Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle
 dish with three-quarters of the cake.  If necessary, fill any gaps with small p
 ieces of cake.  
 5.  Spoon filling into the cake-lined bowl.  Top with remaining cake triangles,
  covering berries completely.
 6.  Place a plate, just slightly smaller than the bowl’s diameter, on top of
 pudding.  Weigh  down saucer with a 4 or 5 pound can.  Chill for 8 hours or
 overnight. 
 7.  Remove plate and can.  Carefully unmold pudding onto a serving plate.
 8.  To prepare topping, beat cream at medium speed until soft peaks form.  Beat
  in confectioners' sugar.
 9.  Spoon cream mixture into a pastry bag fitted with a large star tip; pipe sm
 all mounds of cream mixture on top of pudding.  Garnish with fresh berries and 
 sprigs of fresh mint.
 
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 Per serving: 412 Calories; 12g Fat (26% calories from fat); 6g Protein; 70g Car
 bohydrate; 41mg Cholesterol; 393mg Sodium
 
 NOTES : Sinfully delicious, this puding just gets better as it sits (which is n
 ever very long).  You can substitue frozen berries for fresh ones.