Raspberry Angel Food Dessert

LFFC Red Raspberries

This recipe comes from LFFC member farm Maple Valley Organics, one of the Co-op's raspberry growers.

Raspberry Angel Food Dessert
Makes 3 desserts (9"x13"x2" pans)

1^st layer: broken pieces of angel food cake
2^nd layer: vanilla pudding with cream cheese
3^rd layer: raspberry mush

Angel Food Cake Ingredients
2½ cups egg whites (approximately 12 eggs, separated)
¾ teaspoon salt
1½ teaspoons cream of tarter
1¼ cups evaporated cane juice organic sugar
1 teaspoon vanilla
1 cup flour

Angel Food Cake Directions
Preheat oven to 375 degrees. Beat egg whites with salt until foamy. Add cream of tarter and continue to beat until very stiff. Fold in ¾ cup of sugar, a little at a time and add vanilla. Mix together the remaining ½ cup of sugar and flour and sift 3 times. Fold into egg whites, 2 to 3 tablespoons at a time. Pour into greased cake pan and bake for 40 minutes or until golden on top.

Vanilla Pudding Ingredients
9¼ cups milk
¾ cup evaporated cane juice organic sugar
½ teaspoon salt
⅓ cup brown sugar
4 eggs, well beaten
½ cup flour
½ cup cornstarch
1 teaspoon vanilla
2 tablespoons butter

Vanilla Pudding Directions
Pour 9 cups milk into large saucepan and add sugar and salt. Heat, stirring until hot but not boiling. Meanwhile, mix brown sugar, eggs, flour, and ¼ cup milk. Beat until well mixed. Pour this into hot milk and bring to a boil, stirring constantly. Remove from heat, then add 1 teaspoon vanilla and 2 tablespoons butter. Properly cool the pudding by setting in cold water and stirring every 5 minutes. This will prevent a "skin" from forming on the top. If you feel the pudding is too thick or make it more creamy, add some cold water after it has cooled completely and beat well.

Raspberry Mush Ingredients
2 quart raspberry juice (unsweetened)
1½ evaporated cane juice organic sugar (or more or less, to suit your taste)
1 cup thermflo or clear jel

Raspberry Mush Directions
Heat juice until hot, but not boiling. Meanwhile, mix sugar and thermflo or clear jel. Slowly add water until it is free-flowing. Pour into hot juice, stirring constantly until it boils and thickens. Cool.