Strawberry Angel Cake
Contributed by Diane S.
Source: Cooking Light Magazine

4 cups sliced strawberries
3/4 cup sugar, divided
2 Tablespoons evaporated skim milk
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (10-inch) round angel food cake
3 Tablespoons triple sec (orange-flavored liqueur) or orange juice, divided
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
2 Tablespoons sliced almonds, toasted

1.  Combine strawberries and 1/4 cup sugar in a small bowl; cover and let
stand 1 hour.  Combine 1/2 cup sugar, milk, and cream cheese in a medium
bowl; beat at medium speed of a mixer until smooth.

2.  Cut cake horizontally into 3 layers using a serrated knife; place bottom
layer, cut side up, on a serving plate.  Brush with 1 tablespoon of liqueur,
and spread half of cream cheese mixture over cake.  Spoon one-third of
strawberries over cream cheese mixture using a slotted spoon.  Repeat
layers, ending with cake and liqueur.  Spread whipped topping over top and
sides of cake.  Cover; chill 30 minutes.  Arrange remaining strawberries on
top of cake before serving; sprinkle with almonds.  Yield:  16 servings.

CALORIES 203 (26% from fat); FAT 5.8g (sat. 4g, mono 1.2g, poly 0.3g);
PROTEIN 4.1g; CARB 33.5g; FIBER 1.1g; CHOL 11mg; IRON 0.3mg; SODIUM 214mg;
CALC 58mg