Angel Food Cake With Strawberries and Raspberry Sauce

1 qt Fresh strawberries; sliced
1    Angel Food cake
     Raspberry sauce; room temperature
     Raspberry Sauce:
2 c  Raspberries; unsweetened, fresh or frozen
2 tb Sugar
1 tb Corn starch
3 tb Chambord (optional)
2 tb Water

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!

Yield: 6 Servings

Raspberry Sauce:

In small heavy saucepan place raspberries and sugar, bringing to a
boil over medium heat. Mash berries during cooking. Dissolve corn
starch in water, and add to mixture, and stir until thickened,
1 minute. Strain through sieve to remove seeds. Add Chambord if
desired. Let cool and serve either chilled or room temperature.

Can be made & stored in refrigerator for up to 2 days.

Yield: 1-1/2 Cups

Raspberry sauce recipe by Eating Well, Sep 1992

Posted by: Margaret M. King <mmk3@lehigh.edu>, May 2, 1994