I made a few adjustments to my 4th of July dessert to appeal more to my tastes and to make it a bit more low-fat.
Here's what i did:
Layed 9X12 baking dish with 1/2 inch slices of angel food cake.
Covered cake with sliced strawberries coated with a few tablespoons of splenda.
Sprinkled blueberries on top.
Covered fruit with low-fat Cool Whip.
Decorated top of cake with blueberries and raspberries in the style of the American flag.
Filled in stripes with canned whipped cream.
Refridgerated until served.
See the beautiful results below! It was a huge hit!