Ingredients
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1 (10-inch) angel food cake
1 pt. strawberries, sliced
1 (8 oz.) pkg. nonfat cream cheese
1 c. low-fat vanilla yogurt
1/2 c. powdered sugar
1 tsp. vanilla extract
1/2 c. brewed fresh or instant Espresso coffee
1/2 tsp. almond extract
cocoa powder
Preparation
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With a sharp bread knife, slice angel food cake crosswise into 3 layers.
Sift 1 tablespoon unsweetened cocoa powder onto a 12 to 14-inch cake plate to within 1 inch of rim.
Place bottom layer of cake onto the cocoa.
Drizzle 1/3 of the Espresso (mixed with almond extract) over first layer of cake.
Cover the layer with 1/2 of the sliced strawberries.
Spread 1/2 of the cream cheese mixture (cream cheese, yogurt, powdered sugar and vanilla extract) over the strawberries.
Top with the second layer of the cake. Drizzle 1/3 of the Espresso mixture over the cake.
Cover with the remaining strawberries, then the cream cheese mixture.
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