Plump blueberries and ripe strawberries macerate in orange sauce and are served with a slice of angel-food cake.
1/2 cup orange juice
1 teaspoon corn starch
1 sprig fresh mint, chopped
3/4 cup fresh blueberries
1 cup sliced fresh strawberries
4 1/2-inch thick slices angel food cake
Combine orange juice, corn starch and blueberries in small sauce pan over medium heat. Stir until mixture comes to a boil then remove from stove. Add mint and strawberries, stir well and serve over angel food cake. Allow 1/3 cup berry mixture per portion.