Ingredients
1/2 cup seedless raspberry preserves1 tablespoon orange juice1/4 teaspoon almond extract4 slices angel food cake4 scoops mango sorbet1 cup fresh raspberries1/4 cup sliced almonds
Preparation
In a small microwave-safe bowl, combine preserves and orange juice. Microwave, uncovered, on high until heated through, about 30 seconds. Stir in extract.
Divide cake slices among four dessert plates. Top each with sorbet, preserve mixture, raspberries and almonds.
