We bought some strawberries and blackberries at the Farmer’s Market this weekend, and I wanted to somehow use them in a dessert, when I suddenly had a vision of them spilling over a white slice of Angel Food Cake and knew their destiny.
I halved my original recipe for Angel Food cake and baked it in a loaf pan. I was so upset when I realized at first that I didn’t have any cake flour, until I remembered something on the side of my corn starch container. If you are in need of cake flour, use 3/4 a cup plus two tablespoons of all purpose flour and two tablespoons of corn starch and sift them together for one cup of cake flour. Worked like a charm!
The berries? I had to think about how I wanted them to work together in a sauce to be poured over the cake. I finally decided that crushed strawberries with the blackberries being left whole would be a nice option.
The addition of black pepper and basil gave the berries a wonderful undertone that would make you wonder what exactly it was. Beautiful flavor.
All this yummy-ness for less than 175 calories per serving…and no fat!
For the angel food cake recipe, please go here.
Basil Berry Sauce
A Lobster and Fishsticks Creation
- 1 c. strawberries, fresh or thawed, stems removed and diced
- 1/8 c. water
- 1/8 c. fruit juice – I used kiwi strawberry Juicy Juice
- 3/4 tsp dried basil
- 1/2 tsp black pepper
- 1 c. whole blackberries
combine strawberries and liquids in a small saucepan and cook on medium heat, further crushing berries as they cook, with a fork or potato masher.
about 10 minutes into the cooking, add pepper and basil
cook for 15-20 minutes, until mixture begins to thicken and foam slightly
remove from heat and transfer to a bowl to cool
fold in blackberries and allow to further cool. Can be served chilled or room temperature, and will thicken as it cools.