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Citrus Angel Food Cake

Yield 12 servings (serving size: 1 slice)
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection