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Categories:Viewed: 21 - Published at: 9 years ago
Ingredients
- 12 lb sweetened or frozen unsweetened raspberries, thawed
- 4 slices angel food cake
- 12 cup frozen dessert topping
- 2 -3 tablespoons toasted chopped almonds, pieces (optional)
- 2 tablespoons sugar (optional) or 2 tablespoons sugar substitute (optional)
- 4 mint sprigs, garnish (optional)
Method
- While thawing the raspberries, mix the almond pieces into the dessert topping.
- Sweeten raspberries to taste and serve over cake.
- Serve with a dollop of almond dessert topping and fresh mint on the side of plate.
