|1||Angel food cake (8 inches)|
|½ gallon||Vanilla ice cream --|
|2 quarts||Fresh strawberries|
|Sugar -- =OR=-|
|Sugar substitute to taste|
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 1½ starch, 1 fat, ½ fruit; also, 183 calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm protein, 4 gm fat.
POSTED BY: Jim Bodle 5/94
Recipe By : Country Magazine, June/July 1994 From: Marjorie Scofield Date: 06-06-95 (159) Fido: Cooking