Difference between revisions of "Angel Food Ice Cream Cake"
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* [[granulated sugar|sugar]] or [[sugar substitute]], to taste . | * [[granulated sugar|sugar]] or [[sugar substitute]], to taste . | ||
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# Cut the cake in half; tear one half into small pieces and set aside. | # 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. | # 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. | ||
Latest revision as of 16:50, 15 July 2012
Description
Serves 1
Ingredients
- 1 angel food cake (8 inches)
- ½ gallon vanilla ice cream, slightly softened
- 2 quart fresh strawberries
- sugar or sugar substitute, to taste .
Procedures
- 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.
Nutritional information
Diabetic exchanges: one serving (prepared with sugar free ice cream and sugar substitute) equals 1 ½ starch, 1 fat, ½ fruit
- 183 calories | 131 mg sodium | 15 mg cholesterol | 34 gm carbohydrate | 6 gm protein | 4 gm fat
