Strawberry Angel Cake

Yield: 16 servings

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

Preparation

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.

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.

Nutritional Information

Calories:

203 (26% from fat)

Fat:

5.8g (sat 4g,mono 1.2g,poly 0.3g)

Protein:

4.1g

Carbohydrate:

33.5g

Fiber:

1.1g

Cholesterol:

11mg

Iron:

0.3mg

Sodium:

214mg

Calcium:

58mg