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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Ingredients:
1 cup fresh raspberry |
1 cup fresh blackberries |
24 ounces frozen raspberries |
1/2 cup granulated sugar, to taste |
1/2 angel food cake, cut into 1 inch cubes |
8 teaspoons cream sherry or 8 teaspoons fruit liqueur |
8 ounces light non-dairy whipped topping |
6 gingersnaps, crushed |
Directions:
1. Gently wash and drain fresh berries, set aside.
2. In food processor or blender, process thawed raspberries until smooth, about 10 seconds.
3. Strain, if desired, using fine sieve to remove seeds, stir in sugar, set aside.
4. Cover bottom of each dessert glass with about 1 1/2 tablespoons raspberry puree.
5. Add angel food cake cubes and fill glasses to half full.
6. Sprinkle with cream sherry.
7. Drizzle an additional 3 to 4 tablespoons raspberry puree over cake in each glass.
8. Fill the glasses with fresh berries.
9. Top with whipped topping and sprinkle with gingersnaps.
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