STRAWBERRY RHUBARB ANGEL FOOD CAKE
Makes 10 servings, each equals one 5 A Day serving.
2 cups sliced rhubarb
1/2 cup granulated sugar
2 Tbsp. Orange juice
3 cups strawberries, sliced
2 cups frozen (thawed) reduced-fat whipped topping
1 container (15 ounces) ricotta cheese
1/4 cup powdered sugar
Angel food cake
Heat rhubarb, granulated sugar and orange juice in a 2 quart saucepan over medium heat for 10 minutes, stirring occasionally. Cool 15 minutes. Add 2½ cups strawberries. Refrigerate 1 hour.
Beat ricotta cheese and powdered sugar in a large bowl on medium until fluffy. Fold in whipped topping.
Cut cake horizontally to make 3 layers. Spread strawberry-rhubarb mixture between layers. Frost side and top of cake with ricotta mixture. Add the remaining ½ cup sliced strawberries on top. Refrigerate until ready to serve. Store in the refrigerator.
Nutritional analysis per serving: Calories 315, Fat 5g, Calories from Fat 14%, Cholesterol 15mg, Carbohydrate 59g, Protein 10g, Fiber 1g, Sodium 370mg.
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