Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz Pkg frozen raspberries in
Syrup, thawed
10 oz Pkg frozen strawberries in
Syrup, thawed
Cranberry juice cocktail or
Cranberry juice (optional)
1 tb Cornstarch
2 tb Raspberry or blackberry rum
(optional)
1 Recipe Vanilla Custard
Pudding
1 Angel food cake(about 10 oz)
1/4 c Fresh raspberries or
Straberries (garnish)
Place the thawed raspberries and strawberries in a
large sieve and drain over a bowl. Place the fruit in
a medium bowl and set it aside. Measure the syrup.
You should have 1 cup; if necessary, add enough
cranberry juice to bring up the level.
Transfer 1/4 cup of the syrup to a small saucepan.
Add the cornstarch and stir to mix well. Stir in the
remaining syrup and mix well. Bring to a boil over
medium-high heat. Cook, stirring, until the juice
thickens and turns clear. Stir in the brandy or rum
(if using). Measure out and reserve 1/2 cup of the
fruit for garnish. Meanwhile, prepare the custard,
cover, and chill. Cut the cake into bite-size pieces
using a serrated knife. Place half of the pieces in a
large straight-sided glass bowl. Spoon half of the
fruit over the cake. Cover with half of the custard.
Repeat to use all the cake, fruit, and custard.
Garnish the top with the reserved fruit and the fresh
raspberries or strawberries. Cover and refrigerate
for at least 2 hours and up to 6 hours before serving.
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