- 1/2 cup fat-free milk
- 1 cup frozen unsweetened strawberries, partially thawed
- Sugar substitute equivalent to 4 teaspoons sugar
- 1/8 teaspoon vanilla extract
- Angel food cake
- Place milk, berries, sweetener and vanilla in a blender; cover and process until whipped. Serve over cake. Yield: 1-1/4 cups.
Originally published as Berry Dessert Sauce in Taste of Home April/May 1998, p17
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