Lemon-Blueberry Angel Cake Dessert

Carb. per serving 14 g

Servings 12 (½ cup each)

Prep 25 minutes   Freeze 4 hours

• ½ of a 7- to 8-inch purchased angel food cake (5 ounces)
• 1 8-ounce tub light cream cheese
• 1½ teaspoons finely shredded lemon peel
• 2 tablespoons lemon juice
• 1½ cups frozen light whipped dessert topping, thawed
• 2 cups fresh blueberries
•   Lemon peel strips (optional)

1. Cut cake into ½-inch cubes. (You should have about 4½ cups cubes.) Place half of the cubes in a 2-quart soufflé dish.

2. In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add lemon juice, beating until smooth. Stir in finely shredded lemon peel. Fold in about ¼ cup of the dessert topping until combined. Fold in the remaining dessert topping. Divide the mixture in half; stir 1½ cups of the blueberries into one portion of the cream cheese mixture. Spoon over cake cubes in dish. Top with the remaining cake cubes and the remaining plain cream cheese mixture. Cover and freeze about 4 hours or until firm.

3. Sprinkle with the remaining blueberries before serving. If desired, garnish with lemon peel strips.

Per serving: 100 cal., 4 g total fat (3 g sat. fat), 9 mg chol., 177 mg sodium, 14 g carb. (1 g fiber, 8 g sugars), 3 g pro. Exchanges: 1 carb., 0.5 fat.