Serving Size: 1/12th of Cake
WW Points+: 6 Calories: 212.8 Total Fat: 0.1 g
This Angel Food Cake is topped and stuffed with homemade strawberry sauce and a super light cheesecake flavored, whipped cream topping. It is very light so you won't feel guilty about having a slice after dinner. Plus, Angel Food Cake is naturally fat free and each serving only has 0.1 grams of fat...so I think it is safe to call this fat free :)
I served this for Easter but holidays in my house go like this: eat appetizers all day (Easter apps consist of candy, colored eggs, cheese, crackers, wine and beer), then eat a huge holiday meal that could probably feed a small army, then complain about how full we are and barely touch dessert (which we always have too much of). We had 3 cakes and 8 huge cannoli for 8 people. Needless to say, 2 cannoli were eaten, one cake wasn't touched, and slices of the other cakes were shared. My boyfriend and I shared a slice of this and it was delicious. I wish I could have enjoyed more of it, but I was so full. So, my lucky boyfriend brought the left over cake to work the next day and came home with an empty cake stand :) I think that's a good sign.
The frosting I used is the same one that I used to top my Red Velvet Cupcakes. It is really light but full of flavor. The strawberry syrup was very easy to make as well, and because it is home-made, it was easy to control the sugar that's in it. I have seen some recipes that call for 4 cups of sugar! I think that is a little excessive. I used way less than that and still came out with a sweet sauce that was perfect for this cake. Plus, the natural juices from the strawberries really makes it sweet.
I love the way this cake came out. It looked so pretty that I almost didn't want to cut in to it...almost. This was perfect for a springy Easter holiday, but it would also be great for Mother's Day (which is 1 month away in case you forgot)!
- 1 box Angel Food Cake Mix (I used Betty Crocker White)
- 1 pound Strawberries, quartered
- 1/4 cup Sugar
- 1/2 tbsp Agave Nectar or Honey
- 1 tsp Cornstarch in water
- 1 package Jell-O Instant Fat Free, Sugar Free Cheesecake Pudding Mix
- 1 cup Skim Milk
- 8 oz Fat Free Cool Whip
Bake Angel Food Cake according to directions on box.
While the cake is baking/cooling, begin the Strawberry Sauce. In a medium saucepan over low heat, add sliced Strawberries, Sugar, and Agave Nectar.
Stir the strawberries until the sugar dissolves and the strawberries begin to release their natural juices.
Turn the heat up to medium and continue stirring, about 5 minutes. The mixture should have a lot more liquid by now.
Turn the heat to medium-high and let boil for about 3 minutes.
Once boiling, add 1 tsp of cornstarch dissolved in a little water to the mixture while stirring. This will thicken the sauce a little.
Turn the heat to low and simmer for a few minutes. Remove from heat and cool. Store in the refrigerator until ready to use.
Next, begin the Whipped Cheesecake Frosting. In a mixing bowl or stand mixer, add Instant Pudding Mix, Skim Milk, and 2 tbsp of the Strawberry Sauce. Mix until all lumps from the pudding mix are gone.
Fold in the cool whip until well combined. Store in the refrigerator until set and ready to use.
Slice the Angel Food Cake in half. Set the top half aside. Using a pastry brush or a spoon, brush the strawberry sauce over the cake.
Spread the whipped frosting over the sauce, allowing some to spill over the sides and down the middle. Top with more of the strawberry sauce.
Carefully place the top half of the cake on to the bottom half. Brush Strawberry Sauce over the top half and add the remaining frosting. Top with the rest of the Strawberry Sauce and a few sliced, fresh Strawberries.
Slice into 12 pieces and serve!