Angel Food Cake with Raspberry Coulis

Cake
14 egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup granulated sugar
18 packets Sweet One�
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup cake flour

Raspberry Coulis
Combine:
Pureed raspberries
Water (to desired consistency)
Sweet One� to taste

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 375F. 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).

Yield: 16 pieces of cake.