Last week-end we celebrated Kate’s birthday. It seems like, this time of year, we have a lot of reasons to celebrate! When I am hosting, as I did last week-end, I always ask the guest of honour for menu requests. For dessert Kate requested Angel Food Cake and toppings. Angel Food Cake is deceptively easy to make, even gluten free, and then it’s just coming up with toppings, which is also pretty simple.
This year I decided to do three toppings: homemade chocolate sauce, homemade strawberry sauce, and pineapple whip. Despite the seemingly contrasting flavours, most chose to use all three on their cake. I couldn’t eat the cake or strawberries, so I just had a bowl of pineapple whip. And then I also ate the leftover whip in a bowl as well. Ha, ha.
I asked my husband to take a picture of the pineapple whip. You can’t really tell how much it made in the picture, but it filled quite a large bowl. What you CAN tell from the picture is that he “smoothed” it with a spoon, and just may have scraped the top and eaten some while doing so. I haven’t gotten a straight answer on that yet.
Here’s the recipe:
2/3 cup sugar
2 tbsp. arrowroot flour
2 gelatin eggs (instructions below)
1 cup crushed pineapple, undrained
3 tbsp. lemon juice
1/3 cup orange juice
1 cup Nutrawhip
Cook sugar, arrowroot flour, gelatin eggs and pineapple until thick, stirring constantly.
Add juices and cool.
When cooled completely, add whipped Nutrawhip.
Keep in refrigerator until needed.
Gelatin egg: 2 tbsp. gelatin, 2 tbsp. cold water, 4 tbsp. boiling water.
Combine the gelatin with the cold water, then add the boiling water, “whipping” with a fork until a little frothy.