1. Preheat oven to 350°F. In a large bowl and using an electric mixer at medium-high speed, beat egg whites until frothy. Add cream of tartar; beat until soft peaks form. Add ¾ cup granulated sugar, 2 tablespoons at a time, beating 10 seconds after each addition. Add vanilla; beat at high speed 4 minutes or until stiff peaks form.

2. In a medium bowl whisk together flour, powdered sugar and salt. Sift 1/4 cup of the flour mixture over the egg whites, and fold flour mixture into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until combined. Spoon batter into an ungreased 10-inch angel food cake pan; smooth top. (Do not use nonstick.)

3. Bake 35 minutes or until a toothpick inserted near center comes out clean. Invert pan onto a wire rack, and let cool at least 45 minutes.

4. Meanwhile, for the compote, in a large saucepan combine strawberries, raspberries, blackberries, lemon juice and ¼ cup granulated sugar over medium-high heat; bring to boiling. Reduce heat to low; simmer 10 minutes or until the juices are released. Let cool slightly.

5. Carefully, lift the pan off of the cake. Cut into wedges, and serve with warm compote.

• 0 g Fat
• 0 g Saturated Fat
• 0 mg Cholesterol
• 95 mg Sodium
• 37 g Carbohydrate
• 2 g Fiber
• 4 g Protein