Ms. Raspbee Angel Food Cake

Ingredients

• 3/4 cup mascarpone cheese, at room temperature
• 1 cup whipping cream
• 1/2 cup confectioners' sugar
• 1 (12 ounce)  purchased angel food cake
• 1/4 cup honey syrup, sugar-free
• 1 teaspoon ground cinnamon, for dusting
• 1 cup fresh raspberry
• 8 mint sprigs, garnish

Directions

1. 1

   Stir the mascarpone and 4 tablespoons of honey syrup in a large bowl to blend. Using an electric mixer, beat the cream in another large bowl, while slowly adding powdered sugar, until soft peaks form. Using a large rubber spatula, fold 1/4 of the whipped cream into the mascarpone mixture to lighten. Then fold the remaining whipped cream into the mascarpone mixture. In a small bowl, combine raspberries with remaining honey syrup and allow to macerate until raspberries begin to give up their juice, about 15 minutes.

2. 2

   Serve a slice of the cake, garnish with mascarpone-whipped cream, macerated raspbees, ground cinnamon and mint sprig. Yummy!