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Strawberry Angel Cake

Photo: Howard L. Puckett; Styling: Cathy Muir
Yield 16 servings
Although this angel food confection looks devilishly rich, it's actually much lighter in calories than other cakes. Pile it high with strawberries and almonds for a dessert that you will never forget.

Ingredients

  • 4 cups sliced strawberries
  • 3/4 cup sugar, divided
  • 2 tablespoons evaporated skim milk
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 (10-inch) round angel food cake
  • 3 tablespoons triple sec (orange-flavored liqueur) or orange juice, divided
  • 1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
  • 2 tablespoons sliced almonds, toasted

Nutrition Information

  • calories 203
  • caloriesfromfat 26 %
  • fat 5.8 g
  • satfat 4 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 4.1 g
  • carbohydrate 33.5 g
  • fiber 1.1 g
  • cholesterol 11 mg
  • iron 0.3 mg
  • sodium 214 mg
  • calcium 58 mg

How to Make It

  1. Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth.

  2. Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur, and spread half of cream cheese mixture over cake. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur. Spread whipped topping over top and sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with almonds.