Date:    Mon, 02 May 94 12:01:27 EDT
From:    [email protected] (MARGARET M. KING)

   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.

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