In a small saucepan, bring water just to boiling. Remove from heat and add the tea bag. Cover and let steep for 5 minutes. Remove the tea bag, pressing out all the tea; discard tea bag.
Meanwhile, in a small bowl, use a potato masher or pastry blender to mash 1 cup of the strawberries until well mashed. Thinly slice remaining strawberries. Add sugar and cornstarch to the mashed strawberries and stir until combined. Add to the brewed tea in the saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat and stir in the vegetable oil spread and sliced strawberries. Set aside to cool slightly.
Lightly coat both sides of the angel food cake slices with cooking spray. Heat an indoor grill pan or griddle over medium- high heat. Add cake slices. Cook for 2 to 3 minutes or until cake is golden brown, turning once halfway through cooking.
To serve, place one cake slice on each of six dessert plates. Top each with a ¼-cup scoop of ice cream. Spoon strawberry sauce over ice cream. Drizzle each with 1 teaspoon chocolate-flavored syrup. Serve immediately.
Tips: If using a sugar substitute, choose Splenda Granular, Sweet'N Low bulk or packets or Equal Spoonful or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar. If using Equal, add to the sauce with the vegetable spread. Nutrition Per Serving with Substitute: Same as below, except 164 cal., 32 g carb. (19 g sugar).