Blueberry Angel Cake

Ingredients

1 cup water
2 cups frozen, unsweetened blueberries, thawed
1 teaspoon cornstarch
1/2 cup of Equal Sweetener
1/2 cup nondairy whipped topping

Preparation

1
Mix water and blueberries in saucepan and cook over medium heat until sauce begins to bubble and thicken.
2
Make a smooth paste of cornstarch and 1 teaspoon water and add to blueberry sauce. Stir well and continue to cook until sauce is thick.
3
Remove from heat, stir in the Equal Sweetener and refrigerate.
4
About 1 hour before serving, place the Angel Food Cake on a platter and "frost" with chilled blueberry sauce by placing berries on top of cake and in the center and covering the sides with the liquid portion of the sauce.
5
Just before serving, put dollops of whipped topping on the cake and sprinkle with the coconut.
6
This cake is especially attractive served on a brass or silver platter.

Tools

 



Yield:

10.0

Added:

Tuesday, December 1, 2009 - 1:02am

Creator:

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