Strawberry Tunnel Cake
Serving Size : 1
Ingredients for prepare Strawberry Tunnel Cake
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | prepared angel food cake |
10 to 12 ounces
strawberry tunnel cake |
| 1 | envelope | unflavored gelatin |
| 1/4 | cup | granulated sugar |
| 1 | cup | nonfat strawberry yogurt |
| 1 | cup | reduced-calorie nondairy whipped topping - thawed |
| 1 | cup | chopped strawberries |
recipe Strawberry Tunnel Cake
1. Place cake, top-side down, on serving plate. Slice a 1-inch layer
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from top and set aside. Cut cake from interior of bottom layer and remove, leaving a
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1/2-inch thick shell. (Reserve center cake pieces for another use.) Set aside. 2. In small saucepan, mix gelatin and
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sugar; stir in 1/2 cup water and let stand 1 minute. Over low heat, stir
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about 2 minutes, until gelatin dissolves. 3. In large bowl, combine yogurt and whipped topping; whisk in
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gelatin mixture until well blended. Chill until consistency of unbeaten egg whites, about 30 minutes,
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stirring, occasionally. Fold in 1 cup strawberries; spoon into hollow center of prepared cake. Replace top of cake. Chill at
Strawberry Tunnel Cake
least 2 hours. Serve with chocolate sauce and additional strawberries. Per serving: About 205 calories,
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6g protein, 43g carbohydrate, 1g fat, 5% calories from fat, 0mg cholesterol, 170mg sodium, 1g fiber.
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