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Frozen Lemon Angel Cake

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Ingredients
  Angel food cake loaf 10 1⁄2 Ounce (1 Loaf, Commercial)
  Low fat ice cream 1 1⁄2 Cup (24 tbs), softened
  Lemon slices 4
  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
Directions

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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Freezed
Ingredient: 
Strawberry

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