Diabetic Angel Food Ice Cream Cake

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Ingredients

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1 Angel food cake (8 inches)
Sugar or Sugar substitute to
1/2 ga Vanilla ice cream; slightly
2 qt Fresh strawberries

Original recipe makes 15 Servings

Servings  

Preparation

Cut the cake in half; tear one half into small pieces and set aside. Cut the other 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 cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. 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 Date: Thu, 20 Jun 1996 20:07:54 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) MM-Recipes Digest V3 #172 From the MealMaster recipe list. Downloaded from G Internet, G Internet.

Calories Per Serving: 26 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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