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:
covered percent of daily need
