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Frozen Strawberry Torte -- e-w

Source of Recipe

Light & Tasty Annual Recipes 2002 – L. Lamy; Madison, NH
Frozen Strawberry Torte -- e-w
Plan ahead…needs to freeze at least 1 hour or overnight
Serves: 10

2 c. fresh strawberries, ‘divided’
1/4 c. sugar
1/2 c. fat-free milk
Optional: 3 drops red food coloring
1 1-oz. pkg. sugar-free instant vanilla pudding mix
2 c. reduced-fat whipped topping
1 13.6-oz. loaf reduced-fat pound cake

In a bowl, mash 1 cup strawberries with sugar; let stand for 30 minutes. Add milk and food coloring, if desired. Sprinkle with pudding mix, stir until well blended. Fold in whipped topping.

Split cake into 3 horizontal layers. Place bottom layer on a serving plate; spread with 1/2 c. strawberry mixture. Repeat layers. Top with third cake layer; spread remaining strawberry mixture over top and sides of cake.

Cover and freeze for at least 1 hour or overnight. Remove from freezer 15 minutes before slicing. Garnish with remaining strawberries.

One slice equals: 175 calories…2 gm fat (1 gm saturated)…trace cholesterol…301 mg sodium…37 gm carbohydrate…1 gm fiber…2 gm protein +++EXC: 1-1/2 starch…1 fruit +++WWP: 3