Angel Food Ice Cream Cake
Angel Food Ice Cream Cake recipe
Yield
16 servingsPrep
15 minCook
0 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
8 inches, prepared |
*
|
| ½ | gallon |
vanilla ice cream
slightly softened |
*
|
| 2 | quarts |
strawberries
fresh |
*
|
| 1 | x |
sugar
or sugar substitute to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
8 inches, prepared |
*
|
| 1.9 | l |
vanilla ice cream
slightly softened |
*
|
| 2 | quarts |
strawberries
fresh |
*
|
| 1 | x |
sugar
or sugar substitute to taste |
*
|
Directions
Cut the cake in half; tear one half into small pieces and set aside . Cut the other half into 12 to 14 thin slices; arrange in the bottom of a wax paper lined 13 x 9 x 2 inch 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 1½ starch, 1 fat, ½ fruit; also, 183 calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm protein, 4 gm fat.
