Recipe: Low-Fat Punch Bowl Cake (using angel food cake)

Low-Fat Punch Bowl Cake
From: Akron Beacon Journal.

4 oz. fat-free cream cheese, softened
1/2 cup powdered sugar
2 cups low-fat vanilla yogurt
1 (8 oz.) carton fat-free whipped topping, thawed
1 large angel food cake
1 1/2 tbsp. cornstarch
1 1/2 cups cold fruit juice
1 lb. fresh strawberries, peaches, nectarines or berries (3-4 cups)

Combine the softened cream cheese and powdered sugar, stir in the yogurt, then fold in the whipped topping.

Break the angel food cake into medium-size pieces (about 2 inches). Add to the creamy mixture and toss lightly. Pour into a glass bowl and refrigerate.

To make the glaze: Combine, in a small saucepan, the 1 1/2 tbsp. of cornstarch and the 1 1/2 cups of cold fruit juice. Stir until dissolved. Over medium-high heat, bring to a boil, stirring constantly, until thickened. Cool slightly, then combine with prepared fruit. Spread over the cake mixture and refrigerate for several hours or overnight.

Fruit options:
Halved or sliced strawberries, peeled and sliced peaches, sliced nectarines (no need to peel), raspberries or blueberries.

If you don't want to use juice for the glaze, you can use water and add 1/3 cup sugar per cup of water. An extract that goes with the fruit also could be used (for example, strawberry extract), but is not necessary, and you could add food coloring to make it the appropriate color.

Makes 12 servings.

Each serving contains approximately:185 calories; 1 gram fat; 3 milligrams cholesterol; 300 milligrams sodium; 36 grams carbohydrates; 5 grams protein; 1 gram fiber.