Frozen Berry Angel Shortcake
Ingredients
1 Angel Food Cake
Raspberry Extract
Liquid red food color
2/3 cup strawberry topping
3 cups slightly softened lowfat strawberry ice cream or frozen yogurt
2 cups thawed lite whipped topping
Fresh strawberries or raspberries
Recipe Preparation
1. Prepare your favorite Angel Food cake recipe with these changes:
Line the bottom of a 9x3 inch springform pan with nonstick foil, then attach the sides of the pan. Substitute raspberry extract for the vanilla in Step 3 and add 3 drops liquid red food color with the extract. Spread prepared pan and bake as directed. Cool the cake completely, in pan, upside down on a wire rack. To loosen cake, run a thin-bladed knife around side of pan, remove pan sides. Invert cake and remove pan bottom.
2. To assemble shortcake:
Using a serrated knife, cut cake into 2 layers. Place bottom layer, cut side up, on pan bottom and spread with 1/3 cup strawberry topping. Spoon 3 cups slightly softened lowfat strawberry icecream or frozen yogurt over topping. Spread another 1/3 cup strawberry topping over icecream/yogurt. Top with remaining cake layer, cut side down. Freeze at least 4 hours or overnight. (Once the cake is frozen, it can be wrapped and stored in freezer up to 2 weeks).
3. To serve:
Transfer frozen cake to a serving plate. Frost with 2 cups thawed lite whipped topping. Decorate with strawberries or raspberries. Refrigerate 30 minutes to soften slightly before serving
~ Yumm ~
This recipe is easee-peesee
Hope you enjoy ;0)
Sharon
~ participating in ~
foodie friday at Designs by Gollum
pink saturday at how sweet the sound
