Citrus Angel Food Cake

recipe
You can substitute a 10.5-ounce loaf angel food cake for a round cake. Slice off top third of loaf, using a serrated knife. Hollow out bottom portion, leaving a 1/2-inch shell (make sure not to cut through bottom of cake.) Proceed with recipe as directed.

Yield:

12 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 145
Fat 2.8 g
Satfat 1.6 g
Protein 2.7 g
Carbohydrate 28.2 g
Cholesterol 2 mg
Iron 0 mg
Sodium 112 mg
Caloriesfromfat 17 %
Fiber 0.8 g
Calcium 78 mg

Ingredients

1 (16-ounce) round angel food cake
1 3/4 cups vanilla low-fat ice cream, slightly softened
1/4 cup thawed lemonade concentrate, undiluted
4 teaspoons grated lime rind, divided
2 cups frozen reduced-calorie whipped topping, thawed

Preparation

Slice off top third of angel food cake, using a serrated knife; set aside. Hollow out bottom portion of cake, leaving a 1- inch-thick shell, making sure not to cut through bottom of cake; reserve leftover cake (about 1 3/4 cups) for another use.

Combine ice cream, lemonade concentrate, and 1 teaspoon lime rind. Spoon ice cream mixture into cake shell, pressing firmly with back of spoon; top with remaining third of cake.

Combine whipped topping and remaining 3 teaspoons lime rind; spread over top and sides of filled cake. Cover loosely, and freeze 6 hours or until firm. Slice with a serrated knife.

Note:

Oxmoor House Healthy Eating Collection

January 2001
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