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Rich but low-cal fruits turn this simple, airy cake into ambrosia. A dollop of whipped cream adds even more indulgence.

Marinated Strawberries and Mango Puree Over Angel Food Cake

1 pint fresh strawberries, quartered
1/2 cup red wine (optional)
3 tablespoons granulated sugar
1 mango, peeled, pitted and cut into 1/2-inch cubes
1 tablespoon fresh lemon juice
1/2 prepared angel food cake, cut into 6 pieces
1 lime for grated peel
Pinch fresh ground pepper

1. Combine strawberries, wine and sugar in medium size bowl. Set aside.
2. Place mango and lemon juice in food processor or blender. Puree until smooth.
3. Assemble dessert by pouring 1/2 cup of strawberry mixture over 1 slice of cake.
4. Drizzle 3 tablespoons of mango puree over cake and plate.
5. Sprinkle each dessert with grated lime peel and black pepper.

Makes 6 servings.