Grilled Angel Food Cake with Strawberry Sauce

Carb. per serving 33 g or 32 g

Servings 6 (1 cake slice, ¼ cup ice cream, and about ⅓ cup sauce each)

Prep 25 minutes   Cook 5 minutes

1. In a small saucepan bring water just to boiling. Remove from heat and add the tea bag. Cover and let steep for 5 minutes. Remove the tea bag, pressing out all the tea; discard tea bag.

2. Meanwhile, in a small bowl use a potato masher or pastry blender to mash 1 cup of the strawberries until well mashed. Thinly slice remaining strawberries. Add the sugar and cornstarch to the mashed strawberries and stir until combined. Add to the brewed tea in the saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat and stir in the vegetable oil spread and sliced strawberries. Set aside to cool slightly.

3. Lightly coat both sides of the angel food cake slices with cooking spray. Heat an indoor grill pan or griddle over medium-high heat. Add cake slices. Cook for 2 to 3 minutes or until cake is golden brown, turning once halfway through cooking.

4. To serve, place one cake slice on each of six dessert dishes or plates. Spoon strawberry sauce over cake. Top each with a ¼-cup scoop of ice cream. If desired, garnish with mint leaves.

*Sugar Substitutes: Choose from Splenda Granular, Sweet’N Low bulk or packets, or Equal Spoonful or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar. If using Equal, add to the sauce with the vegetable oil spread.

Per serving: 171 cal., 3 g total fat (1 g sat. fat), 6 mg chol., 258 mg sodium, 33 g carb. (2 g fiber, 21 g sugars), 4 g pro. Exchanges: 0.5 fruit, 1.5 carb., 0.5 fat.

per Serving with Substitute: Same as above, except 164 cal., 32 g carb. (19 g sugars).