Spring Fruit Pudding

Ingredients

Strawberry Coulis:

• 2 cups strawberries, quartered
• 1/2 cup sugar
• 1 tsp lemon juice

Mango Coulis:

• 2 cups cubed mango
• 1/2 cup sugar
• 1 tsp lemon juice

Spring Pudding:

• 6 cups cubed angel food cake, torn into 2-inch chunks
• 2 cups each cubed mango and quartered strawberries
• 2 cups sweetened whipped cream
• 5 mint sprigs, for garnish

Directions

Strawberry coulis: Combine ingredients in a small pot, bring to a boil, and simmer for 12 minutes. Puree until smooth.

Mango coulis: Combine ingredients in a food processor and process until smooth.

In a small (2 quart) trifle dish or pretty glass bowl layer 11/2 cups of cake pieces. Top with 1 cup of mango pieces and 1 cup of mango coulis. Layer 11/2 cups of cake pieces and top with 1 cup of strawberries and 1 cup of strawberry coulis. Layer 11/2 cups of cake pieces and top with remaining mango and mango coulis. Layer remaining cake pieces and top with remaining strawberries and strawberry coulis. Spread whipped cream over entire surface and chill until ready to serve. Garnish with mint.