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Angel Cake With Raspberry Cream And Nectarines

Serves: 4
Total Calories: 167

Ingredients

3/4 cup fat-free whipped topping
3 tablespoons seedless raspberry all-fruit spread
1/4 teaspoon almond extract
4 ounces angel food cake (about 1/4 of a standard angel food cake), cut in 4 slices
2 cups sliced nectarines or peaches

Directions:

1. In a small mixing bowl, mix together whipped topping with fruit spread and extract.

2. Spoon equal amounts (about 2 Tbsp) over each slice of cake and top with 1/2 cup nectarine slices per serving.

EXCHANGES
2 1/2 Carbohydrate

NUTRITION FACTS
Calories 162
Calories from Fat 3
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 62mg
Total Carbohydrate 37g
Dietary Fiber 2g
Sugars 23g
Protein 3g

Nutritional Facts:

Serves: 4
Total Calories: 167
Calories from Fat: 23

This Angel Cake With Raspberry Cream And Nectarines recipe is from the Last Minute Meals for People with Diabetes Cookbook. Download this Cookbook today.


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