Mixed Berry Angel Cakes with Almond Sugar

Dessert

INGREDIENTS

1 cup fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup sugar
1/2 teaspoon almond extract
1 package angel food cake mix
1 cup frozen whipped topping, thawed

INSTRUCTIONS

Toss together berries in a large bowl.
Stir together sugar and extract, and sprinkle over berries, tossing to coat.
Cover and chill for 1 hour.
Prepare cake mix according to package directions.
Place paper baking cups in muffin pans; spoon batter into cups, filing two-thirds full.
Bake 1 muffin pan at a time, at 350 degree F for 15 minutes or until lightly browned. Remove cupcakes from pans to wire racks; cool.
Cut cupcakes in half horizontally; spoon 2 tablespoon berry mixture on top halves, and dollop with whipped topping.
Serve immediately.

NOTES

Makes 24 cupcakes Nutrition Information 90 calories, 1 gram fat, 0 mg cholesterol, 125 mg sodium, 20 grams carbohydrate, 0 grams fiber, 2 grams protein

NUTRITION INFORMATION

SERVES: Makes 24 cupcakes Nutrition Information 90 calories, 1 gram fat, 0 mg cholesterol, 125 mg sodium, 20 grams carbohydrate, 0 grams fiber, 2 grams protein