Angel Food Ice Cream Cake

SOURCE: Country Magazine, June/July 1994 POSTED BY: Jim Bodle 5/94    ( Retrieved from http://www.easy-diabetic-recipes.com/index.html )

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Prep Time: 10 minutes
Cooking Time: No cooking required
Yields 15 servings

Diabetic exchanges: One serving (prepared with sugar free ice creamand sugar substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit; also, 183calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gmprotein, 4 gm fat.

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• 1 Angel food cake (8 inches)
• 1/2 Gl Vanilla ice cream, slightly softened
• 2 qt Fresh strawberries
• Sugar or Sugar substitute to taste

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1. Cut the cake in half; tear one half into small pieces and set aside.
2. 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.
3. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze.
4. Just before serving, slice strawberries and sweeten to taste. Cutdessert into squares and top with strawberries.

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