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Strawberry Rhubarb Angel Food Cake - Dietitian's Choice Recipe
Strawberry Rhubarb Angel Food Cake - Dietitian's Choice Recipe

Category: Dessert | Serves: 10

(184 ratings)

Nutrition Information:
Calories: 200
Protein: 6 g
Carbs: 41 g
Fat: 0 g
Saturated Fat: 0 g
Sodium: 270 mg
Fiber: 2 g

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Add a little tartness to angel food cake by combining sweet strawberries with rhubarb. And, top it off with a delicious creamy topping!
2 cups sliced rhubarb
1/2 cup granulated sugar
2 Tbsp orange juice
3 cups strawberries, sliced
2 cups frozen (thawed) fat free whipped topping
1 container (15 ounces) fat free ricotta cheese
1/4 cup powdered sugar
Angel food cake
1 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.
2 Beat ricotta cheese and powdered sugar in a large bowl on medium until fluffy. Fold in whipped topping.
3 Cut cake horizontally to make 3 layers. Spread strawberry-rhubarb mixture between layers. Frost side and top of cake with ricotta mixture.
4 Add the remaining ½ cup sliced strawberries on top. Refrigerate until ready to serve. Store in the refrigerator.

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