Dear Jeanne,
This dessert is very easy, and I always get compliments on it. I would like to lighten it.
— Susan, Flint, Mich.
STRAWBERRY ANGEL DESSERT
1 box (1 lb.) powdered sugar; 1 can (12 oz.) evaporated milk; 1 carton (16 oz.) sour cream; 1 carton (8 oz.) whipped topping, thawed; 1 large angel food cake; 1 lb. fresh strawberries; 1 package strawberry glaze.
Mix the sugar and milk, then add sour cream and whipped topping. Break the cake into medium-size pieces. Add the cake to the creamy mixture and toss lightly. Pour into a glass serving bowl. Mix the strawberries and glaze, and spread on top of the cake. Refrigerate. Makes 12 servings.
Dear Susan,
I got compliments on my version, too! You can use any fresh or frozen fruit.
LOW-FAT STRAWBERRY
ANGEL DESSERT
4 oz. fat-free cream cheese, softened
½ cup powdered sugar
2 cups low-fat vanilla yogurt
1 carton (8 oz.) fat-free whipped topping, thawed
1 large angel food cake
1½ tbsp. cornstarch
1½ cups fruit juice
1½ lbs. (3-4 cups) sliced fresh or frozen strawberries, peaches, nectarines or berries
Combine the softened cream cheese and powdered sugar, stir in yogurt, then whipped topping.
Break cake into medium-size pieces (about 2 inches). Add to the creamy mixture and toss lightly. Pour into glass serving bowl. Refrigerate.
In a small saucepan, combine cornstarch and fruit juice. Stir until dissolved. Bring to a boil over medium-high heat, stirring constantly, until thickened. Cool slightly, then combine with the prepared fruit. Spread over cake mixture and refrigerate several hours or overnight.
Makes 12 servings.
Each serving contains about:
Original — 504 calories; 15 grams fat; 25 milligrams cholesterol; 343 milligrams sodium; 89 grams carbohydrates; 7 grams protein; 1 gram fiber.
Revised — 243 calories; 1 gram fat; 3 milligrams cholesterol; 340 milligrams sodium; 52 grams carbohydrates; 7 grams protein; 1 gram fiber.
