Saturday, April 17, 2010

Layered Strawberry Shortcake

  • 1 10 inch sugar free, premade angel food cake
  • 4oz fat free cream cheese, softened
  • 1/2 cup splenda
  • 1/2 (8 ounce) container fat free frozen whipped topping, thawed
  • 2 cups fresh strawberries, sliced
  • 3 TBSP sugar free strawberry glaze

    1. Crumble the cake into pieces. place half the cake pieces in a tall dessert bowl.
    2. In a medium bowl, cream cream cheese, cool whip and splenda until light and fluffy. Mash the cake down with your hands and spread the 1/2 the cream cheese mixture over the cake.
    3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread 1/2 strawberries over cream cheese layer.
    4. Layer the rest of the cake, then the rest of the strawberries, then finally the cream cheese mixture.
    5. Chill until serving.
Makes 4 servings

Calories 190
Cholesterol 5mg
Sodium 616mg
Potassium 214mg
Carbs 45g
Fiber 5g
Sugars 2.5g
Protein 10g

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