Fresh Fruit Salad With Angel Food Cake Croutons And Liquid Cheesecake Dressing

½ cup fresh strawberries, stems removed and quartered (or smaller)
½ cup fresh raspberries                                                                                                                                                                                                                                                                                  
½ cup fresh blueberries
Segments from one orange
Juice and zest of one orange
Splenda®, agave nectar, or honey to taste (optional)
1 TB Gran Marnier or Chambord (optional)
Angel food cake croutons (recipe follows)
Cheesecake dressing (recipe follows)

Combine all the ingredients into a bowl and mix thoroughly.  Refrigerate until ready to use.  The longer the fruit has time to marinate the better, as it will form its own sauce. Dish the fruit into small bowls or a glass.  Top with angel food cake croutons and drizzle with cheese cake dressing and fruit sauce.

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Angel food cake croutons: cut angel food cake loaf into small cubes, spread evenly on baking sheet,  place in oven pre-heated to 250 degrees, bake 20-25 minutes or until desired crispness is achieved.

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Liquid Cheesecake Dressing: Cream 1 lb no fat cream cheese [room temp], 1/2 cup Splenda®,  and juice and zest from 1 lemon in a mixer until smooth.   Scrape the bowl, then add 1/4 cup fat free sour cream, and mix until smooth. Scrape the bowl again, then slowly add 1/2 cup non-fat milk and 1 teaspoon vanilla extract just until combined.