Angel Food Ice Cream Cake

Title:
Angel Food Ice Cream Cake

Yield:
15 Servings

Categories:
Diabetic,
Desserts,
Cakes,
Kids,
Fruits




Ingredients:





     1    Angel food cake (8 inches)


   1/2 ga Vanilla ice cream; slightly


          -softened


     2 qt Fresh strawberries


          Sugar =OR=- Sugar substitute


          -to taste






 Cut the cake in half; tear one half into small pieces and set aside. Cut


 the other half into 12-14 thin slices; arrange in the bottom of a wax paper


 lined 13" x 9" x 2" baking pan, overlapping as needed. Spread softened ice


 cream over cake, pressing down to smooth. Gently press the small cake


 pieces into the ice cream. Cover and freeze. Just before serving, slice


 strawberries and sweeten to taste. Cut dessert into squares and top with


 strawberries. Serves 15.


 


 Diabetic Exchanges: One serving (prepared with sugar free ice cream and


 sugar substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit; also, 183


 calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm


 protein, 4 gm fat.


 


 SOURCE:*Country Magazine, June/July 1994 POSTED BY: Jim Bodle 5/94


 


 Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Simps


 
on Jul 21, 1997