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Strawberry Angel Cake

Source of Recipe

Unkown
Yield: 16 servings

4 cups sliced strawberries
3/4 cup sugar, divided
2 tablespoons evaporated skim milk
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (10-inch) round angel food cake
3 tablespoons triple sec (orange-flavored liqueur) or orange juice,
divided
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
2 tablespoons sliced almonds, toasted

Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour.

Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth.

Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur, and spread half of cream cheese mixture over cake.

Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur. Spread whipped topping over top and sides of cake.

Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with almonds.

CALORIES 203; FAT 5.8g PROTEIN 4.1g; CARB 33.5g; FIBER 1.1g; CHOL 11mg; IRON 0.3mg; SODIUM 214mg; CALC 58mg