Angel Food Cake With Raspberry Coulis

Yield: 16 pieces of cake.

Use 1 10-inch tube pan. Sift flour, 1/2 cup sugar and Sweet One® together 3 times. Measure egg whites, cream of tartar and salt into large mixing bowl; beat until foamy. Gradually add remaining 1/2 cup sugar, sprinkling 1 tablespoon at a time over froth. Continue beating until meringue will hold stiff peaks. Fold in flavorings. Gradually sift flour, sugar, Sweet One® mixture over meringue. Fold in gently, just until flour is absorbed. Pour batter into ungreased pan. Gently cut through batter with knife to remove any air pockets. Bake at 375°F. 30-35 minutes, until top springs back when touched lightly. Invert pan, cool completely and remove cake.

GARNISH (if desired) 1/2 cup fruit to include mixed berries (strawberries, raspberries and blackberries).

DIABETIC FOOD EXCHANGE: 1 starch