Recipe

Angel Food Cake with Strawberries and Raspberry Sauce.
(serves 6 with leftover cake, easily doubled, tripled...)

1 quart fresh strawberries sliced
1 Angel Food cake(from mix, scratch, or purchased)
Raspberry sauce(recipe to follow), room temp.

Simply place a slice of cake on a plate, add some berries, and
pour some sauce over top. Don't add sugar to the berries, as
the sauce will do that. Very sweet, but fatfree!

Raspberry Sauce( taken from _EATING WELL_ 9/92)
(suggested as a souffle sauce)
(can be made/stored in fridge for up to 2 days)

2 c. fresh/unsweetened frozen raspberries
2Tb. sugar
1Tb. cornstarch
3Tb. Chambord,optional
2Tb. water

In small heavy saucepan place raspberries and sugar, bringing to a boil
over medium heat. Mash berries during cooking. Dissolve cornstarch in
water, and add to mixture and stir until thickened(1min.)
Strain through sieve(I never do) to remove seeds.
Add Chambord if desired.
Makes 1.5 cups.
13 cal/TB.,0g protein, 0g fat, 3g carb, 0 mg sodium, 0mg cholesterol.
-Don't know if this includes optional Chambord.

NOTE: This sauce is a snap to make, and would also be great over
warm plain ff brownies, or anything chocolate, I think:) I always use
frozen raspberries for this.
Let cool and serve either chilled or room temp.