Wednesday, May 21, 2014
Raspberries, strawberries or blackberries would also work well in this sweet treat.
Lemon-Blueberry Angel Cake Dessert
1/2 (7- to 8-inch) homemade or purchased angel food cake
1 (8-ounce) tub light cream cheese
1 1/2 teaspoons finely grated lemon zest plus a few larger pieces for garnish
2 tablespoons lemon juice
1 1/2 cups frozen light whipped dessert topping, thawed
2 cups fresh blueberries
Cut cake into 1/2-inch cubes. You should have about 41/2 cups of cubed cake. Place half of the cubes in a 2-quart baking dish. Set remaining cubes aside.
In a medium mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Add the lemon zest and juice and beat until smooth. Fold in about 1/4 cup of the whipped topping until combined, then fold in the remaining topping. Divide the mixture in half. Stir 11/2 cups of the blueberries into one portion. Spoon mixture over cake cubes. Top with the remaining cake cubes, and the remaining cream cheese mixture. Cover and freeze until firm, about 4 hours. Before serving, sprinkle with the remaining 1/2 cup blueberries and the larger pieces of lemon zest.
Makes 12 servings.
Nutrition information: Each serving contains approximately 100 calories, 3 g protein, 4 g fat, 14 g carbohydrate, 8 g sugar, 9 mg cholesterol, 177 mg sodium and 1 g fiber.
Dietary exchanges: 1 carbohydrate/starch, 1 fat, 1/2 fruit
Recipe adapted from Better Homes and Gardens Eat Well Lose Weight: More Than 500 Deliciously Satisfying Recipes
Food on 05/21/2014