| The Happy Diabetic Chef�s Fresh Fruit Brushetta 10 oz frozen raspberries 1 cup of fresh blue berries � cup sliced strawberries � cup of fresh raspberries 2 sugar substitute � cup sugar free chocolate syrup 1 lb angle food or pound cake r 1. Place the 10 oz frozen raspberries in a food processor, puree and regenerate for 1 hr. 2. Slice the strawberries and mix with blueberries in a bowl with � cup fresh raspberries. Mix 2 T of sugar substitute (Splenda) with the fruit and maserate for 1 to 2 hours. 3. Slice the Angle food cake in 1 inch slices and toast lightly under a low broiler until golden brown. 4. Place 2-4 T of raspberry sauce on a plate. 5. Place the Angle Food cake on top of the sauce. 6. Crown the Angle Food Cake with the fresh fruit and natural juices. 7. Drizzle 1t of sugar free chocolate sauce around the sauce of the fruit and cake. You can top the cake with fat free cool wipp if you like:) Makes 6 HAPPY desserts Robert Lewis c/o The Happy Diabetic Chef 3515 Woodberry Pl. Bettendorf, Iowa 52722 563-3597441 www.happydiabeticchef.com |