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Angel Food Ice Cream Cake
Recipe By : Country Magazine, June/July 1994
Serving Size : 15 Preparation Time :0:00
Categories : Cakes Country Living Magazine
Chris Diabetic Book Also
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Angel food cake -- (8 inches)
Sugar
1/2 gallon Vanilla ice cream
-- slightly softened
2 quarts Fresh strawberries
Cut the cake in half; tear one half into small pieces and set aside. Cut the ot
her 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 ca
ke, pressing down to smooth. Gently press the small cake pieces into the ice cr
eam. Cover and freeze. Just before serving, slice strawberries and sweeten to t
aste. Cut dessert into squares and top with strawberries. Serves 15.
Diabetic Exchanges: One serving (prepared with sugar free ice cream and sugar
substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit;
also, 183 calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm
protein, 4 gm fat.
SOURCE:*Country Magazine, June/July 1994 POSTED BY: Jim Bodle 5/94
Posted to MC-Recipe Digest V1 #323 by kmeade@IDS2.IDSONLINE.COM (The Meades) on
Nov 30, 1996.
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