My Sweet Italian Angel

You can never have too many side dish recipes, so give My Sweet Italian Angel a try. This recipe serves 6. One serving contains 402 calories, 14g of protein, and 1g of fat. For $3.11 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 48 people were glad they tried this recipe. This recipe from Foodnetwork requires sugar, berries, honey, and water. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 37%, this dish is not so super. If you like this recipe, you might also like recipes such as Sweet Potato Angel Biscuits, Sweet Light Angel Food Cupcakes With Meringue Icing, and Italian Sweet Bread.

Servings: 6

 

Ingredients:

1 store-bought angel food cake

1 1/2 pints total mixed berries such as blueberries, strawberries, raspberries or blackberries

3 tablespoons honey

1 lemon, zested

1 shot limoncello, look for the small airplane size bottles if you don't want the investment of a larger one

3 cups whole milk ricotta cheese

1/2 cup sugar

Water

Equipment:

sauce pan

bowl

pastry brush

Cooking instruction summary:

Place the sugar in a small sauce pan, add enough water for it to resemble wet sand. Place over medium-high heat and bring up to a bubble, simmer until the sugar has dissolved in the water. Remove from the heat and add the limoncello, let it cool while you prepare the cake and filling. In a bowl combine the lemon zest, ricotta cheese and the honey. Cut the angel food cake into 3 slices horizontally; make sure the slices are of equal thickness so that you end up with 3 doughnut looking slices of the same thickness. Arrange the bottom slice on a serving plate. With a pastry brush drench the slice with 1/3 of the limoncello mixture, top the slice with a 1/2 of the ricotta cheese mixture, repeat with the next layer and finish the top with the last 1/3 of the limoncello mixture. Slice and serve alongside some mixed berries.

 

Step by step:


1. Place the sugar in a small sauce pan, add enough water for it to resemble wet sand.

2. Place over medium-high heat and bring up to a bubble, simmer until the sugar has dissolved in the water.

3. Remove from the heat and add the limoncello, let it cool while you prepare the cake and filling.

4. In a bowl combine the lemon zest, ricotta cheese and the honey.

5. Cut the angel food cake into 3 slices horizontally; make sure the slices are of equal thickness so that you end up with 3 doughnut looking slices of the same thickness. Arrange the bottom slice on a serving plate. With a pastry brush drench the slice with 1/3 of the limoncello mixture, top the slice with a 1/2 of the ricotta cheese mixture, repeat with the next layer and finish the top with the last 1/3 of the limoncello mixture.

6. Slice and serve alongside some mixed berries.


Nutrition Information:

Quickview
401k Calories
13g Protein
0.93g Total Fat
83g Carbs
4% Health Score
Limit These
Calories
401k
20%

Fat
0.93g
1%

  Saturated Fat
0.09g
1%

Carbohydrates
83g
28%

  Sugar
56g
63%

Cholesterol
19mg
7%

Sodium
432mg
19%

Get Enough Of These
Protein
13g
28%

Calcium
263mg
26%

Vitamin K
19µg
19%

Phosphorus
145mg
15%

Fiber
3g
14%

Selenium
8µg
13%

Manganese
0.22mg
11%

Vitamin B2
0.17mg
10%

Copper
0.12mg
6%

Vitamin B1
0.09mg
6%

Vitamin C
4mg
5%

Folate
19µg
5%

Potassium
147mg
4%

Vitamin B6
0.08mg
4%

Vitamin E
0.58mg
4%

Vitamin B3
0.73mg
4%

Magnesium
13mg
3%

Iron
0.4mg
2%

Vitamin B5
0.22mg
2%

Zinc
0.21mg
1%

Vitamin A
54IU
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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