Categories: Desserts, Fruits, Low-fat 
      Yield: 6 servings 
  
     10 oz Pkg frozen raspberries in 
           Syrup, thawed 
     10 oz Pkg frozen strawberries in 
           Syrup, thawed 
           Cranberry juice cocktail or 
           Cranberry juice (optional) 
      1 tb Cornstarch 
      2 tb Raspberry or blackberry rum 
           (optional) 
      1    Recipe Vanilla Custard 
           Pudding 
      1    Angel food cake(about 10 oz) 
    1/4 c  Fresh raspberries or 
           Straberries (garnish) 
  
  Place the thawed raspberries and strawberries in a large sieve and drain 
  over a bowl.  Place the fruit in a medium bowl and set it aside.  Measure 
  the syrup.  You should have 1 cup; if necessary, add enough cranberry 
  juice to bring up the level. 
  Transfer 1/4 cup of the syrup to a small saucepan.  Add the cornstarch and 
  stir to mix well.  Stir in the remaining syrup and mix well.  Bring to a 
  boil over medium-high heat.  Cook, stirring, until the juice thickens and 
  turns clear.  Stir in the brandy or rum (if using).  Measure out and 
  reserve 1/2 cup of the fruit for garnish. 
  Meanwhile, prepare the custard, cover, and chill. 
  Cut the cake into bite-size pieces using a serrated knife.  Place half of 
  the pieces in a large straight-sided glass bowl.  Spoon half of the fruit 
  over the cake.  Cover with half of the custard.  Repeat to use all the 
  cake, fruit, and custard. 
  Garnish the top with the reserved fruit and the fresh raspberries or 
  strawberries.  Cover and refrigerate for at least 2 hours and up to 6 
  hours before serving. 
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