Refrigerator Fruit Parfait
|Angel food cake||1 , cut in 1/2-inch thick slices|
|Sherry wine||2 Tablespoon|
|Chopped maraschino cherries||2 Tablespoon|
|Salted almonds||2 Tablespoon, slivered|
|Gelatin||1 Tablespoon (1 envelope)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Almond extract||3 Drop (Few drops)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Canned shredded pineapple||1 Cup (16 tbs), drained|
Line 2 refrigerator pans (4 x 8 1/2 inches each) with half-inch slices of angel food cake.
Sprinkle with sherry wine, cherries and nuts.
Soften gelatin in the 3 tablespoons water and dissolve over hot water.
Cook sugar and water to soft ball stage (234° F.).
Add salt to egg white and beat until fluffy, then slowly add the sugar syrup beating constantly.
Beat in dissolved gelatin.
Fold in flavoring, the stiffly beaten cream and pineapple.
Spread mixture over cake and set into refrigerator to become firm.
Serving size: Complete recipe
Calories 1457 Calories from Fat 530
% Daily Value*
Total Fat 58 g89.7%
Saturated Fat 27.6 g138%
Trans Fat 0 g
Cholesterol 172.3 mg57.4%
Sodium 687.1 mg28.6%
Total Carbohydrates 204 g67.9%
Dietary Fiber 6.6 g26.3%
Sugars 156.2 g
Protein 25 g50.6%
Vitamin A 0.3% Vitamin C
Calcium 17.9% Iron 7.7%
*Based on a 2000 Calorie diet