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1
baked angel food cake
1 quart fat-free strawberry sherbet
2 cups fat-free frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 tablespoon sugar
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With a sharp
knife, cut a 1/2-inch slice off top of cake; set aside. Hollow out a
tunnel in the cake, leaving a 1/2-inch thick shell. Reserve inside of cake
for another use. Spoon softened sherbet into tunnel of cake; place top
back on cake. Frost top and sides of cake with whipped topping; put cake
into freezer for at least one hour. Sprinkle sugar over strawberries, stir
to mix.
To serve cake:
remove from freezer 15 minutes ahead. Slice cake; spoon berries over each
serving.
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