Angel Cake With Raspberry Sauce

• 1 pint fresh raspberries
• 4 to 6 tablespoons sugar
• 1 to 2 tablespoons lemon juice
• 3 slices angel cake

1. Wash raspberries, and drain.
2. Place in food processor with 4 tablespoons sugar and 1 tablespoon lemon juice, and process.
3. Adjust sugar and lemon juice as needed.
4. Serve over slices of angel cake.

fresh raspberries, sugar, lemon juice, angel cake

Taken from cooking.nytimes.com/recipes/7255 (may not work)