Ingredients Jump to Instructions ↓

  1. 1-3/4 cups fresh or frozen unsweetened raspberries, thawed

  2. 3 tablespoons sugar

  3. 2 teaspoons cornstarch

  4. 2 teaspoons orange juice

  5. 1-1/3 cups whipped topping

  6. 12 cubes angel food cake (1/2-inch cubes)

Instructions Jump to Ingredients ↑

  1. Press raspberries through a strainer and discard seeds and pulp. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until chilled. Divide raspberry mixture in half. Stir orange juice into one portion; set aside. Place remaining mixture in a small bowl; fold in whipped topping. Divide angel food cake among four small cocktail glasses or dessert dishes. Layer each with a scant tablespoon of reserved raspberry-orange mixture and 1/3 cup creamy mixture. Refrigerate until serving. Yield: 4 servings.


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