YIELD Makes 16 slices
|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|
- Preheat oven to 325°F.
- 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.
- 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.
- Heat butter in same skillet over medium heat until bubbly. Remove from heat; stir in sugar substitute, cinnamon and nutmeg.
- Arrange warm cake on serving platter; sprinkle with almonds evenly. Spoon butter mixture over cake.
|Total Fat||30 g|
|Calories from Fat||75 %|
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