1 prepared angel food cake (16 ounces)
1 quart raspberry sherbet
1 carton (8 ounces) light frozen whipped topping, thawed
1/2 cup reduced-sugar raspberry preserves, warmed
Fresh raspberries, optional
Freeze the cake for at least 2 hours or overnight. Split cake horizontally into three layers. Place bottom layer on a freezer-safe serving plate; spread with about 1 cup sherbet. Repeat layers. Add top cake layer. Fill center with remaining sherbet. Frost top and sides with whipped topping. Gently spread preserves over top of cake. Loosely cover and store in freezer. Thaw in refrigerator for 30 minutes before slicing with a serrated knife. Garnish with raspberries if desired.
Tester's note: We will add blueberries for garnish as a Fourth of July treat. Makes 12 servings.
Nutritional analysis per serving (calculated without garnish): 249 calories; 224 mg sodium; 3 mg cholesterol; 50 mg carbohydrate; 3 grams protein; 4 grams fat; trace fiber. Diabetic Exchanges: 2 starch, 1 fruit.
Amy Nichols, Brownsville, Maine in Taste of Home, August/September 2000
Thursday, June 28, 2001
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