Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Angel food cake (8 inches)
- 1/2 Gl Vanilla ice cream -slightly softened
- 2 quart Fresh strawberries
- Sugar -=OR=-
- Sugar substitute to taste
- =
Directions
1 Cut the cake in half; tear one half into small pieces and set aside.
2 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.
3 Spread softened ice cream over cake, pressing down to smooth.
4 Gently press the small cake pieces into the ice cream.
5 Cover and freeze.
6 Just before serving, slice strawberries and sweeten to taste.
7 Cut dessert into squares and top with strawberries.
8 Serves 1Diabetic exchanges: one serving (prepared with sugar free ice cream and sugar substitute) equals 1 ½ starch, 1 fat, ½ fruit; also, 183 calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm protein, 4 gm fat.