• 1 whole angel food cake
• 4 cups strawberries, hulled, half crushed, half sliced
• 1-1/2 cups light frozen dessert topping, thawed, or whipped cream
• 1 Tbs. milk

Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Combine half the crushed strawberries and 1-1/2 cups whipped topping in a bowl. Stir in milk. Spread half the strawberry mixture on cake layer. Arrange half the sliced strawberries on top of the strawberry mixture. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping. Refrigerate at least 1 hour before serving. Decorate top and sides with strawberry slices. Store in refrigerator.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 108, fat 1.7g, 14% calories from fat, cholesterol 1mg, protein 2.4g, carbohydrates 21.6g, fiber 1.6g, sugar 17.1g, sodium 220mg, diet points 2.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 0.0, Lean meat: 0.0, Fat: 0.3, Sugar: 1.2, Very lean meat protein: 0.0

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