Fruit Layer “Cake” with Orange-Vanilla Aquafaba Whip

Ingredients

• ⅓ cup chickpea liquid (from 15.5 ounce can low-sodium chickpeas)
• 2 tablespoons powdered sugar
• ¼ teaspoon cream of tartar
• ⅛ teaspoon orange extract
• ⅛ teaspoon vanilla extract
• ⅔ medium DOLE® Tropical Gold® Pineapple, skin and core removed, cut into 8 (½-inch-thick) slices
• 2 cups sliced kiwis
• 1 cup thinly sliced DOLE® Strawberries
• Toasted coconut chips and fresh mint sprigs for garnish (optional)

Directions

1. Beat chickpea liquid, sugar, cream of tartar, orange extract, and vanilla extract in a medium bowl, with mixer on high speed, 15 minutes or until stiff peaks form. Makes about 3 cups.
2. Place 4 pineapple slices 2 inches apart on a serving platter; layer with half the aquafaba whip, kiwis, and strawberries. Repeat layers; garnish cakes with toasted coconut chips and fresh mint sprigs, if desired. Serve immediately.