Endless Possibilities Angel Food Cake

-Lemon: 1 cup and 3 tablespoons water

                 2 tablespoons lemon juice

                 2 teaspoons grated lemon

-Orange Citrus:  1 1/4 cup water

                               2 teaspoons grated orange peel

-Cherry:  1 can (20 ounces) light cherry pie filling

-Black Forest:  add 1/2 cup cocoa to cherry version

-Cotton Candy:  1 small (3.4 ounce) sugar free jello (any flavor)

                               1 1/4 cup water

-Margarita:  1 cup and 2 tablespoons water

                       2 tablespoons fresh lime juice

                       1 1/2 teaspoons grated lime rind

-Pineapple:  1 (20 ounce) crushed pineapple in juice

-Pina Colada:  1 tablespoon of both coconut and rum extracts to pineapple version

-Pumpkin:  1 (15 ounce) can of pumpkin

                     3/4 cups of water

                     1 tablespoons pumpkin pie spice

-Spiced:  1 1/4 cups water

                  1 1/2 teaspoons cinnamon

                  1/2 teaspoon ginger

                  1/2 teaspoon nutmeg

                  1/4 ground cloves

Toppings:

-Fresh Blackberry Coulis:  Place 4 cups fresh blackberries and 1/4 cup of sugar in blender and blend until smooth.  Stir in juice of 1/2 lemon.  Strain through fine mesh sieve.

-Chocolate Sauce:  Mix 1/2 cup of water and 1/2 cup sugar in a small sauce pan and bring to a boil.  Add 1/2 cup of unsweetened cocoa and whisk until completely blended.  Strain into a jar with a tight fitting lid and cool completely.  Cover and store refrigerated.  Serve on cake or muffins either warmed or cool.

-Chocolate Whipped Cream Frosting:  Mix 2-3 tablespoons cocoa powder and 1 container (8 ounce) of Light Cool Whip.

-Orange Citrus Glaze:  1/2 cup sifted powdered sugar and 1-2 tablespoons orange juice.  Add 1 tablespoon at a time until smooth and drizzles easily.

-Lemon Glaze:  same as orange glaze except substitute lemon juice in place of orange juice.

-Margarita Glaze:  3 tablespoons sugar, 3 tablespoons fresh lime juice, 3 tablespoons tequila, 3 tablespoons triple sec., and 3 tablespoons of water.  Combine all in small sauce pan and bring to a boil.  Reduce heat and simmer 3 minutes.  Stir occasionally until all sugar dissolves.  Remove from heat and allow it to cool.

-Pineapple Frosting:  Mix 1 container (8 ounces) Light Cool Whip, 1 small package of sugar-free, fat free instant vanilla pudding mix and 1 can (15 ounces) crushed pineapple drained.