Combine the first 6 ingredients in a large bowl; cover and marinate the fruit mixture 30 minutes in refrigerator, stirring occasionally. Place a large nonstick griddle or nonstick skillet coated with cooking spray over medium high heat until hot. Arrange the angel food cake slices in a single layer on pan, and cook for 2 min-utes on each side or until the cake slices are toasted. Place 1 cake slice on each of 8 plates, and top each slice with 3/4 cup mari-nated fruit mixture. Drizzle each cake slice with 1/4 cup Orange Custard Sauce.
Yield: 8 servings.

CALORIES 286 (9% from fat); FAT 2.9g (sat 0.8g, mono 1.1g, poly 0.6g); PROTEIN 5.5g; CARB 59.1g; FIBER 4.1g; CHOL 30 mg; IRON 0.4 mg; SODIUM 207 mg; CALC 8 mg

Orange Custard Sauce:
Combine sugar and cornstarch in top of a double boiler. Add milk and egg, and stir well with a whisk. Cook over simmering water until thick (about 15 minutes); stir constantly. Remove from heat; stir in margarine and rind. Place plastic wrap on surface; cool to room temperature. Chill thoroughly.
Yield: 2 cups (serving size: 1/4 cup).

CALORIES 69 (29% from fat); FAT 2.2g (sat 0.7g, mono 0.8g, poly 0.4g); PROTEIN 2.6g; CARB 9.9g; FIBER 0g; CHOL 30 mg; IRON 0.1 mg; SODIUM 46 mg; CALC 70 mg