Frozen Lemon Angel Cake Recipe
Summary
Difficulty LevelMediumHealth IndexJust Enjoy
Ingredients
| 1 (10 1/2-ounce) Loaf commercial angel food cake | ||
| 1 1/2 Cups lemon low-fat ice cream, softened | ||
| Frozen strawberries package | 1 , drained | |
| 1 1/4 Cups frozen reduced-calorie whipped topping, thawed | ||
Directions
Cut a 1/2-inch slice off top of cake; set aside.
Hollow out center of cake, leaving a 1/2-inch-thick shell.
Reserve inside of cake for another use.
Combine ice milk and sliced strawberries, stirring well.
Spoon ice milk mixture into cake shell; top with reserved cake slice.
Cover and freeze 4 hours or until firm.
Place cake on a serving platter; spread whipped topping evenly over top and sides of cake.
If desired, garnish with fresh strawberries, lemon slices, and mint sprigs.
Serve immediately.
Hollow out center of cake, leaving a 1/2-inch-thick shell.
Reserve inside of cake for another use.
Combine ice milk and sliced strawberries, stirring well.
Spoon ice milk mixture into cake shell; top with reserved cake slice.
Cover and freeze 4 hours or until firm.
Place cake on a serving platter; spread whipped topping evenly over top and sides of cake.
If desired, garnish with fresh strawberries, lemon slices, and mint sprigs.
Serve immediately.
Chef
