Angel Food Ice Cream Cake

Recipe by: Country Magazine, June/July 1994 Cut the cake in half;
tear one half into small pieces and set aside. Cut the other half
into 12-14 thin slices; arrange in the bottom of a wax paper lined
13″ x 9″ x 2″ baking pan, overlapping as needed. Spread softened ice
cream over cake, pressing down to smooth.

Gently press the small cake pieces into the ice cream.

Cover and freeze. Just before serving, slice strawberries and sweeten
to taste. Cut dessert into squares and top with strawberries. Serves
15.

Diabetic Exchanges: One serving (prepared with sugar free ice cream
and sugar substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit; also, 183
calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm
protein, 4 gm fat.