Bitsy's Kitchen
Angel Food Cake with Raspberry Sauce
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 fat free!
Raspberry Sauce:
(can be made/stored in fridge for up to 2 days)
2 cups fresh/unsweetened frozen raspberries
2 Tbsp. sugar
1 Tbsp. cornstarch
3 Tbsp. Chambord, optional
2 Tbsp. 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 to remove seeds. Add Chambord if desired.
Makes 1.5 cups.
Let cool and serve either chilled or room temp (serves 6 with leftover cake, easily doubled, tripled...)
13 cal/Tbsp.,0g protein, 0g fat, 3g carb, 0 mg sodium, 0mg cholesterol.