- sprinkle with 3/4 cup raspberries. Top with remaining cake layer.
- Combine ice cream topping and corn syrup; beat until smooth. Spread
- over top of cake, letting glaze drip over sides. Arrange remaining
- berries on top. Yield: 14 slices.
Nutritional Facts: One slice equals 248 calories, 2 g fat (1 g saturated fat), trace cholesterol, 371 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.