strawberry cream stuffed angel food cake

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1 package (12 ounces) angel food cake mix 2 packages (3 ounces each) Fat Free Cream Cheese, softened 1 can (14 ounces) Fat Free Sweetened Condensed Milk 1/3 cup Lemon Juice 1/4 teaspoon Almond Extract, optional 6 drops red food coloring, optional 1 cup sliced fresh strawberries or 1 package (16 ounce) frozen strawberries, thawed and well drained1 carton (12 ounces) Fat Free frozen whipped topping, thawed, divided
Directions
Prepare and bake cake according to package directions, using a 10-in. ungreased tube pan. Cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell. Tear removed cake into 1-in. cubes.

In a large bowl, beat cream cheese until fluffy. Beat in milk and lemon juice until smooth. Stir in extract and food coloring if desired. Stir in cake cubes and strawberries. Fold in 1 cup whipped topping.

Fill tunnel with strawberry mixture; replace cake top. Spread remaining whipped topping over top and sides of cake. Refrigerate for 4 hours or overnight.

NOTE: i like to add 1/2 cup of blueberries to the filling. this is an adaptaion of a pre-existing recipe. it shaves about 1,000 calories off the cake, making it a great option for a sweet treat.

Serving Size:�makes 12 1oz servings

Number of Servings: 12

Recipe submitted by SparkPeople user CONNAP22.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 199.3
  • Total Fat: 0.3 g
  • Cholesterol: 6.7 mg
  • Sodium: 136.1 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 6.3 g

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