| | Directions | 1. Mix berries, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl. Set aside.
2. Beat cream, remaining 1/2 cup sugar, 1 teaspoon vanilla and orange extract in large bowl with electric mixer until soft peaks form. Gently stir in sour cream.
3. Layer 2 cups angel food cake cubes, 1/2 each of the berry mixture and whipped cream in 2-quart glass serving bowl. Repeat layers. Cover.
4. Refrigerate at least 2 hours or until ready to serve. Garnish with additional berries, if desired. |
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Prep Time: 25 minutes
Servings: 12
|  | | Ingredients | | - | | 2 cups halved or sliced strawberries |
| - | | 2 cups blueberries |
| - | | 1 cup raspberries |
| - | | 3/4 cup confectioners' sugar, divided |
| - | | 3 teaspoons McCormick® Pure Vanilla Extract |
| - | | 1 1/2 cups heavy cream |
| - | | 1 teaspoon McCormick® Pure Orange Extract |
| - | | 1/4 cup sour cream |
| - | | 4 cups angel food cake cubes |
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| | Nutrition (per serving) | Calories: 220 Calories
Fat: 12 Grams
Protein: 2 Grams
Cholesterol: 44 Milligrams
Carbohydrates: 26 Grams
Sodium: 147 Milligrams
Fiber: 2 Grams
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