Angel Berry Cake

Serving Size: 12

You will need:

For the cake
10 ounces raspberries, frozen -- thawed and drained*
1 cup frozen cherries -- thawed and drained*
13 packages Sweet 'n Low® sweetener -- or Equal
1 envelope gelatine -- unflavored
a few drops of vanilla extract
1 tablespoon orange juice -- unsweetened

Topping:
1 teaspoon gelatine -- unflavored
2 teaspoons water
1/4 cup non-fat dry milk powder
1/2 cup skim milk
1/2 teaspoon vanilla extract
1 tablespoon sugar

Have you washed your hands?
Do you have a grown-up helper?
Good, then you're ready to begin...

In a blender, puree raspberries, 1/2 at a time. Remove and set aside.

Puree cherries. Mix cherries and raspberries together, set aside.

Combine gelatine with vanilla extract and orange juice in a small bowl. Place
bowl in a saucepan of hot water and stir mixture constantly until gelatine
is dissolved (or microwave uncovered on low for 1 minute). Add gelatine,
sweetener and raspberry mixture to blender and blend for 2 minutes. Transfer
to a mixing bowl, cover and refrigerate about 1-1/2 - 2 hours until
mixture is set and sufficiently thickened to spread.
Soften gelatine in water 5 minutes. Stir dry milk powder into skim milk
in saucepan. Heat to simmering. Add softened gelatine, stir until
dissolved. Add vanilla and sugar.
Chill until mixture begins to thicken and ice crystals begin to form on
sides of bowl. Beat with electric mixer until very thick and light, about
10 minutes.
To assemble: Split angel food cake into three layers. Place 1 cake
layer on serving platter and top with 1/2 of filling. Repeat. Place last
layer on top, frost cake with mock whipped topping.
12 servings.

NOTES : *Use unsweetened raspberries and cherries.

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