2 - 12 ounce
packages frozen raspberries (if in season, use fresh)
Process thawed raspberries in food processor or blender until smooth, about 10 seconds. Strain, if desired, using fine sieve to remove seeds. Stir in sugar. Set aside.
Cover bottom of dessert glasses with about 1 1/2 tablespoons raspberry purée. Add angel food cake cubes and fill to half full. Sprinkle with Sherry. Drizzle 3 to 4 tablespoons raspberry purée over cake. Fill remainder of glass with mixed berries, leaving room for topping. Top with whipped topping. Sprinkle with ginger snaps.
*Kahlua, cointreau, kirsch, or amaretto would also be good choices.
Per Serving: 325 Calories; 4g Fat (12.0% calories from fat); 3g Protein; 68g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 246mg Sodium. Exchanges: 1 1/2 Fruit; 1 Fat; 3 Other Carbohydrates.
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007