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Sugar Free Frozen Angel Strawberry Cake Recipe
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Ingredients
Servings: 10
1 (10½-ounce) loaf angel food cake
1½ cups sugar-free, fat-free vanilla ice cream, softened
1 cup unsweetened frozen strawberries, thawed and chopped
1 envelope whipped topping mix (such as Dream Whip)
½cup water
½ teaspoon vanilla extract
¼ cup water
2 tablespoons granulated Sugar Twin
1 (16-ounce) package frozen unsweetened strawberries
1 tablespoon lemon juice
Fresh strawberries (optional)
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Nutrition Facts
Calories 174
Carbohydrate 28.1g
Fiber 1.4g
Fat 6.7g
Sodium 201mg |
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Cooking Methods
- Slice cake horizontally into 3
layers, and set aside.
Combine 1½ cups ice cream and 1 cup chopped strawberries, stir well.
Place bottom layer of cake on a serving plate, spread half of ice
cream mixture over cake, and top with middle layer. Freeze cake and
remaining ice cream mixture 30 minutes. Let ice cream mixture soften
slightly, spread over middle layer. Top with remaining layer. Freeze
30 minutes.
Combine whipped topping, ½ cup water,
and vanilla in a medium bowl. Beat at high speed of an electric mixer
until stiff peaks form. Spread over cake. Freeze until firm. Combine
¼ cup water and sugar substitute, stirring until sugar substitute
dissolves. Place 16 ounces strawberries and sugar substitute mixture
in container of an electric blender. Cover and process until smooth.
Press through a sieve to remove seeds. Add lemon juice, stir well. - Slice cake into 1-inch-thick
slices, and place on dessert plates. Spoon about 3 tablespoons puree
around each slice. Garnish with strawberries.
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Fun Facts / Cooking Tips
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Sugar substitutes can be used when converting to
diabetic recipes. When cooking with sugar substitutes,
use sucralose- or saccharin-based sweeteners when
baking or heating. This sugar free strawberry cake
recipe uses Sugar Twin.
Sugar Twin is a great choice where it can retain
sweetness when it is cooked or baked. |
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More Sugar Free Cake Recipes
Back to Low Sugar Recipes
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