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Obesity Discussion · 02-28-05, 05:59 AM

Strawberry Rhubarb Angel Food Cake

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Makes 10 servings, each equals one 5 A Day serving.

Ingredients

2 cups sliced rhubarb
½ cup granulated sugar
2 Tbsp. Orange juice
3 cups strawberries, sliced
2 cups frozen (thawed) reduced-fat whipped topping
1 container (15 ounces) ricotta cheese
¼ cup powdered sugar
Angel food cake

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.

Beat ricotta cheese and powdered sugar in a large bowl on medium until fluffy. Fold in whipped topping.

Cut cake horizontally to make 3 layers. Spread strawberry-rhubarb mixture between layers. Frost side and top of cake with ricotta mixture. Add the remaining ½ cup sliced strawberries on top. Refrigerate until ready to serve. Store in the refrigerator.

Nutritional analysis per serving: Calories 315, Fat 5g, Calories from Fat 14%, Cholesterol 15mg, Carbohydrate 59g, Protein 10g, Fiber 1g, Sodium 370mg.

http://www.cdc.gov/nccdphp/dnpa/5ADa...ubarb_cake.htm

02-28-05, 05:59 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,625 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Strawberry Rhubarb Angel Food Cake Strawberry Rhubarb Angel Food Cake -------------------------------------------------------------------------------- Makes 10 servings, each equals one 5 A Day serving. Ingredients 2 cups sliced rhubarb ½ cup granulated sugar 2 Tbsp. Orange juice 3 cups strawberries, sliced 2 cups frozen (thawed) reduced-fat whipped topping 1 container (15 ounces) ricotta cheese ¼ cup powdered sugar Angel food cake 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. Beat ricotta cheese and powdered sugar in a large bowl on medium until fluffy. Fold in whipped topping. Cut cake horizontally to make 3 layers. Spread strawberry-rhubarb mixture between layers. Frost side and top of cake with ricotta mixture. Add the remaining ½ cup sliced strawberries on top. Refrigerate until ready to serve. Store in the refrigerator. Nutritional analysis per serving: Calories 315, Fat 5g, Calories from Fat 14%, Cholesterol 15mg, Carbohydrate 59g, Protein 10g, Fiber 1g, Sodium 370mg. http://www.cdc.gov/nccdphp/dnpa/5ADa...ubarb_cake.htm __________________