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.
Serving size: Complete recipe
Calories 1610 Calories from Fat 278
% Daily Value*
Total Fat 30 g46.8%
Saturated Fat 14.3 g71.6%
Trans Fat 0 g
Cholesterol 49.8 mg16.6%
Sodium 1429.8 mg59.6%
Total Carbohydrates 308 g102.8%
Dietary Fiber 3.3 g13.3%
Sugars 89.5 g
Protein 29 g58.6%
Vitamin A 20.2% Vitamin C 106.2%
Calcium 89.3% Iron 80.4%
*Based on a 2000 Calorie diet