| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
English |
Desserts, Fruits, Low-fat |
6 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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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