3 cups fresh strawberries, divided

4 oz (½ of 8 oz package) low fat cream cheese, softened

2 Tbsp sugar

1 ½ tsp zest and 1 Tbsp juice from 1 orange

2 cups light whipped topping

1 prepared angel food cake cut horizontally in half

1. Chop enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.

2. Beat cream cheese, sugar, zest, and juice in a large bowl with mixer until well blended. Add whipped topping; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the mixture onto bottom half of cake. Cover with top of cake and remaining whipped topping mixture.

3. Refrigerate 1 hour. Arrange remaining berries on top of cake before serving.

Nutrition per serving:

140 calories, 4.5g fat, 3g protein, 24g carbohydrate, 1g fiber,

220mg sodium

Makes 10 servings

Strawberry & Cream Angel Cake

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