Strawberry short cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 large angel food cake For the custard: 1 (8-ounce) package low fat cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container frozen whipped topping, thawed For the glaze: 1 cup sugar 3 tablespoons cornstarch 3 tablespoons strawberry gelatin (recommended: Jell-O) 1 cup water 2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters
Tear cake, using a serrated knife,into pieces.
For the custard:
Mix together low fat cream cheese, low fat condensed milk, and low fat whipped topping in a bowl; set aside.
Makes 16 1/2 cup servings
For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard.
Number of Servings: 16
Recipe submitted by SparkPeople user MRSWIGGLY6.
For the custard:
Mix together low fat cream cheese, low fat condensed milk, and low fat whipped topping in a bowl; set aside.
Makes 16 1/2 cup servings
For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard.
Number of Servings: 16
Recipe submitted by SparkPeople user MRSWIGGLY6.
Nutritional Info Amount Per Serving
- Calories: 225.4
- Total Fat: 4.0 g
- Cholesterol: 9.4 mg
- Sodium: 335.0 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 0.4 g
- Protein: 5.4 g
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