Ingredients
1 Sara Lee Butter Streusel Coffee Cake, frozen
1 can (11 oz.) mandarin orange segments
1 package (10 oz.) frozen strawberry halves, thawed
1 tablespoon sugar
1 1/2 tablespoons cornstarch
1 teaspoon lemon juice
Heat oven to 350F. Remove frozen coffee cake from foil pan; cut into 6 wedges. Return to foil pan; heat in oven 15 minutes. Drain orange segments and strawberries, reserving syrup. Add enough water to reserved syrup to measure 1 1/2 cups. Mix sugar, cornstarch and syrup in medium saucepan; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lemon juice, orange segments and strawberries. Heat 2 minutes. Place coffee cake wedges on individual plates; spoon fruit sauce over wedges. Makes 6 servings. [Previous Recipe]
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