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Sugar Free Frozen Angel Strawberry Cake Recipe



Servings: 10


1 (10½-ounce) loaf angel food cake
1½ cups sugar-free, fat-free vanilla ice cream, softened
1 cup unsweetened frozen strawberries, thawed and chopped
1 envelope whipped topping mix (such as Dream Whip)
½cup water
½ teaspoon vanilla extract
¼ cup water
2 tablespoons granulated Sugar Twin
1 (16-ounce) package frozen unsweetened strawberries
1 tablespoon lemon juice
Fresh strawberries (optional)


Nutrition Facts


Calories 174

Carbohydrate 28.1g

Fiber 1.4g

Fat 6.7g

Sodium 201mg

Cooking Methods

  1. Slice cake horizontally into 3 layers, and set aside.
  2. Combine 1½ cups ice cream and 1 cup chopped strawberries, stir well. Place bottom layer of cake on a serving plate, spread half of ice cream mixture over cake, and top with middle layer. Freeze cake and remaining ice cream mixture 30 minutes. Let ice cream mixture soften slightly, spread over middle layer. Top with remaining layer. Freeze 30 minutes.

  3. Combine whipped topping, ½ cup water, and vanilla in a medium bowl. Beat at high speed of an electric mixer until stiff peaks form. Spread over cake. Freeze until firm. Combine ¼ cup water and sugar substitute, stirring until sugar substitute dissolves. Place 16 ounces strawberries and sugar substitute mixture in container of an electric blender. Cover and process until smooth. Press through a sieve to remove seeds. Add lemon juice, stir well.

  4. Slice cake into 1-inch-thick slices, and place on dessert plates. Spoon about 3 tablespoons puree around each slice. Garnish with strawberries.


Fun Facts / Cooking Tips

Cooking Tips, Kitchen Tips and Fun Facts

Sugar substitutes can be used when converting to diabetic recipes. When cooking with sugar substitutes, use  sucralose- or saccharin-based sweeteners when baking or heating. This sugar free strawberry cake recipe uses Sugar Twin. Sugar Twin is a great choice where it can retain sweetness when it is cooked or baked.



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