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Fruit Panzanella

Snacking doesn’t have to be a diet-derailing no-no. In fact, it’s a great way to keep your metabolism up between meals. Fruit and low-fat angel food cake in the panzanella will satisfy your sweet tooth for this quick and easy snack. For even more flavor, try cinnamon-raisin or blueberry crumble bread in place of the angel food cake.

Fruit Panzanella

This delicious summer stone fruit Panzanella salad is hearty enough for a meal or great alongside a main course. It’s a great use for day-old bread!
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: Italian
Keyword: Fruit Desserts, Fruit Panzanella, panzanella salad, stone fruit salad
Servings: 1
Calories: 184kcal


  • ½ cup Fresh raspberries 
  • 1 tsp. Sugar 
  • ¾ cup Cubed angel food cake, toasted 
  • ¼ cup Fresh blueberries 
  • ¼ cup Fresh blackberries 
  • 2 Fresh strawberries, hulled and sliced 
  • 1 tbsp. Torn fresh mint leaves 
  • Plain Greek-style yogurt (optional)


  • Mash raspberries with sugar in a bowl, then press through a fine-mesh sieve. Discard seeds.
  • Toss together cake, blueberries, blackberries, strawberry slices, mint, and raspberry “juice.” Top salad with a dollop of yogurt.


Per serving, Calories: 184

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories184
  • % Daily Value *
  • Sodium 102mg 5%
  • Total Carbohydrate 46g 16%
    • Protein 3g 6%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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