Low-Fat Creme Anglaise over Angel Food Cake and Strawberries

1 Quart of Strawberries, cut and set aside
1 Angel Food Cake, sliced

Low-Fat Creme Anglaise Sauce

2 Large egg yolk
2 Tbs Cornstarch
5 Tbs Sugar
2 Cups skim milk
1 tsp Vanilla Paste

1. Warm up the milk in either a microwave save bowl for about 2 minutes or on the stovetop until warm - do not boil.

2.  In a saucepan, whisk together the egg yolks, cornstarch, and the 5 Tablespoons sugar until think and pale yellow, about 2 minutes.

3. Slowly whisk in the hot milk and place saucepan over medium-low heat. Bring to a simmer while slowly stirring sauce with wooden spoon.

4. Cook for about 4 minutes or until the sauce is thick enough to coat the back of the soon. Stir in the vanilla paste. Stirring frequently, do not leave unattended.

5. Pour sauce into bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming on the sauce, and refrigerate.

This sauce can be made up to 2 days in advance.