Date:    Mon, 02 May 94 12:01:27 EDT
 From:    mmk3@Lehigh.EDU (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.