Toasted Angel Cake with Summer Berries

Serve golden wedges of cake with sun-ripened berries and brown-sugar whipped cream. Try with grilled pound cake slices, too!

PREP: 10 minutes GRILL: about 1 minute

MAKES: 6 servings

1 pint strawberries, hulled and cut into
quarters

1 cup blueberries

3 tablespoons light brown sugar

½ cup heavy or whipping cream

1 teaspoon vanilla extract

1 store-bought angel food cake (12 ounces)

1. Prepare outdoor grill for direct grilling over medium heat.

2. In medium bowl, toss berries with 1 tablespoon brown sugar; set aside.

3. In small bowl, with mixer at medium speed, beat cream and vanilla until soft peaks form when beaters are lifted. Gradually add remaining 2 tablespoons brown sugar and beat until stiff peaks form. Cover and refrigerate.

4. Cut cake into 6 wedges. Place cake on hot grill rack over medium heat and toast, turning once, until golden on both sides, about 1 minute.

5. To serve, place cake on dessert plates; top each wedge with berry mixture, then a dollop of whipped cream.

EACH SERVING: About 270 calories, 4g protein, 47g carbohydrate, 8g total fat (5g saturated), 27mg cholesterol, 435mg sodium