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Diabetic Angel Food Ice Cream Cake


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

Yield: 15 sweet ones

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 inch x 9 inch x 2 inch 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.

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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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