Frozen Lemon Angel Cake
|Angel food cake loaf||10 1⁄2 Ounce (1 Loaf, Commercial)|
|Low fat ice cream||1 1⁄2 Cup (24 tbs), softened|
|Frozen sliced strawberries in light syrup||10 Ounce, thawed and drained (1 Package)|
|Frozen reduced calorie whipped topping||1 1⁄4 Cup (20 tbs), thawed|
Cut a 1/2-inch slice off top of cake; set aside.
Hollow out center of cake, leaving a 1/2-inch-thick shell.
Reserve inside of cake for another use.
Combine ice milk and sliced strawberries, stirring well.
Spoon ice milk mixture into cake shell; top with reserved cake slice.
Cover and freeze 4 hours or until firm.
Place cake on a serving platter; spread whipped topping evenly over top and sides of cake.
If desired, garnish with fresh strawberries, lemon slices, and mint sprigs.