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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - July 10, 2009

Angel Cake with Raspberry Cream and Nectarines

Serves: 4


        

  Download this recipe.

3/4 cup fat-free whipped topping
3 tablespoons all-fruit seedless raspberry spread
1/4 teaspoon almond extract
4 ounces angel food cake (about 1/4 of a standard angel food cake), cut in 4 slices
2 cups sliced nectarines or peaches


1. In a small mixing bowl, mix together whipped topping with fruit spread and extract.

2. Spoon equal amounts (about 2 Tbsp) over each slice of cake and top with 1/2 cup nectarine slices per serving.


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