BLUEBERRY-LEMON FROZEN ANGEL DESSERT

1 (14 oz.) purchased angel food cake loaf
1 pint low-fat lemon sherbert, softened
1 (21 oz.) can light blueberry pie filling
1 Tbs. amaretto or tsp. almond extract

Slice the cake in half horizontally. Spread the sherbert over the bottom half of cake and replace top. Wrap the cake and freeze 1 hour, until firm.

When ready to serve, combine the pie filling and amaretto in a small bowl and blend well. Slice the frozen cake crosswise and top each slice with the pie filling mixture.

Source: the American Institute for Cancer Research