WW Strawberry Angel Food Cake
PointsPlus+ = 4
Ingredients
1 (10 oz) round angel food cake
1-1/4 cups cold skim milk
1 (4 serving) box sugar free vanilla instant pudding
1 tbsp lemon zest
1 cup strawberries, chopped
2 cups light frozen whipped topping, thawed
6 whole strawberries, halved
Directions:
1. ( For easier handling and slicing place uncut cake in freezer 30 minutes before slicing.)
Place cake on serving plate. Cut 3/4 inch thick slice off top of cake; set slice aside.
Carefully hollow out center of cake, leaving 1 inch thick shell on bottom and sides.
Reserve removed cake for snacking or other use.
2. Pour milk into a medium size bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in lemon zest. Remove 1/2 cup of the pudding; place in the medium bowl. Set aside. Spoon chopped strawberries into cake shell; spoon remaining pudding over strawberries. Replace top of cake.
3. Add whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended.
Spread onto top and sides of cake. Refrigerate at least 1 hour before serving.
Garnish with strawberry halves. Store leftovers in refrigerator.
Yield: 8 equally sized slices
Serving Size: 1 slice per serving
Weight Watchers PointsPlus+ = 4
Nutrition Information:
Calories 160, Carbs 31g, Cholesterol 0mg, Fat 2.5g, Fiber 1g, Protein 3g
1 (10 oz) round angel food cake
1-1/4 cups cold skim milk
1 (4 serving) box sugar free vanilla instant pudding
1 tbsp lemon zest
1 cup strawberries, chopped
2 cups light frozen whipped topping, thawed
6 whole strawberries, halved
Directions:
1. ( For easier handling and slicing place uncut cake in freezer 30 minutes before slicing.)
Place cake on serving plate. Cut 3/4 inch thick slice off top of cake; set slice aside.
Carefully hollow out center of cake, leaving 1 inch thick shell on bottom and sides.
Reserve removed cake for snacking or other use.
2. Pour milk into a medium size bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in lemon zest. Remove 1/2 cup of the pudding; place in the medium bowl. Set aside. Spoon chopped strawberries into cake shell; spoon remaining pudding over strawberries. Replace top of cake.
3. Add whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended.
Spread onto top and sides of cake. Refrigerate at least 1 hour before serving.
Garnish with strawberry halves. Store leftovers in refrigerator.
Yield: 8 equally sized slices
Serving Size: 1 slice per serving
Weight Watchers PointsPlus+ = 4
Nutrition Information:
Calories 160, Carbs 31g, Cholesterol 0mg, Fat 2.5g, Fiber 1g, Protein 3g
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