Angel Cake with Cherry Sauce
Nonstick cooking spray
16 ounce packages frozen unsweetened pitted dark sweet cherries
cup cherry apple cider, apple cider, or apple juice
cup packed brown sugar
tablespoons quick-cooking tapioca
1 ounce slices angel food cake
- Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together the cherries, cider, brown sugar, amaretto, and tapioca.
- Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. Turn off cooker, or, if possible, remove liner from cooker. Let stand, uncovered, about 30 minutes to cool slightly. Spoon cherry sauce over cake slices.
Nutrition Facts(Angel Cake with Cherry Sauce)
- Per serving:
- 163 kcal cal.,
- 1 g fat
- 216 mg sodium,
- 37 g carb.,
- 2 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet