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Creamy Cappuccino Frozen Dessert
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Angel Cake with Almond Butter Sauce
Yield: Makes 16 slices
Ingredients:
1
prepared angel food cake (14 ounces)
8
ounces sliced almonds
2
cups (4 sticks) butter
14
packages sugar substitute
1
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
Preparation:
1.
Preheat oven to 325°F.
2.
Cut cake into 16 slices with serrated knife. Arrange cake slices accordion-fashion on ovenproof serving plate. Cover with foil; bake 10 minutes or until heated through.
3.
Meanwhile, place 12-inch nonstick skillet over medium-high heat until hot. Add almonds; cook and stir 4 minutes or until lightly browned. Remove from pan; set aside.
4.
Heat butter in same skillet over medium heat until bubbly. Remove from heat; stir in sugar substitute, cinnamon and nutmeg.
5.
Arrange warm cake on serving platter; sprinkle with almonds evenly. Spoon butter mixture over cake.
Nutritional Information:
| Serving Size: | |
| Sodium | 420 mg |
| Protein | 5 g |
| Fiber | 2 g |
| Carbohydrate | 18 g |
| Cholesterol | 62 mg |
| Total Fat | 30 g |
| Calories from Fat | 75 % |
| Calories | 358 |
This recipe appears in:
Cakes
