Raspberry-Blueberry Sauce2 cups Fresh of unsweetened frozen raspberries
1/3 cup Raspberry preserves or jam
1/3 cup Water
2 Tb Granulated sugar
1 cup Fresh or frozen blueberries
(small berries work best )
Lemon - Vanilla Angelfood Cake1 1/2 cups Egg whites
1 cup All-purpose flour *
1 cup Granulated sugar **
1 1/2 tsp Cream tartar
3 Tb Freshly squeezed lemon juice
1 tsp Vanilla extract
Confectioner's sugar (optional)
* or 1 1/4 cups cake flour
** or 2 cups confectioners’ sugar
Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 10 inch tube pan
For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!