February  2007

Menu of the Month

This February treat your heart as well as your Valentine with a special dessert, Angel Cake with Berries. With virtually no fat and just 18g of carbohydrate per serving, this dessert is acceptable for almost every meal plan. This make-ahead dessert works well for 2007’s middle of the week Valentine’s Day or for a carry-in meal because time allows flavors and textures to blend.
Angel Cake with Berries would complement a heart-healthy meal of grilled salmon, brown rice pilaf, broccoli and orange-almond salad. Happy Valentine’s Day!

Angle Cake with Berries

1 package (4 serving) vanilla sugar-free pudding mix
1 ½ cups skim milk
2 teaspoons vanilla or almond extract
½ prepared angel food cake
1 carton (8-ounce) fat-free frozen whipped topping, thawed
1 ½ cups frozen, unsweetened raspberries or strawberries
Cooking spray

Prepare pudding according to package directions, but use only 1 ½ cups skim milk. Add vanilla or almond extracts to pudding, mix well and chill while preparing cake.

Slice angel food cake into thick strips with serrated knife. Fold half of thawed whipped topping into chilled pudding.

Spray 9 x 9 inch dish lightly with cooking spray. Place a layer of one-third of cake slices in bottom of dish. Cover with a layer of pudding; then sprinkle with a layer of frozen berries.

Repeat to make 3 layers. Spread remaining whipped topping over top of dessert. Chill at least 2 hours before serving. Cut into 12 squares and serve cold.

Makes 12 servings. Nutrition information per serving: 84 calories, 2g protein, 0g fat, 18g carbohydrate, 64mg sodium.

Note: Do not thaw berries before layering into dessert. They will thaw during chilling and their juice will soak into the cake.