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

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