1 whole angel food cake
4 C. strawberries, hulled, half crushed, half sliced
1 1/2 C. light frozen dessert topping, thawed, or whipped cream
1 T. milk

Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Combine half the crushed strawberries and 1-1/2 C. whipped topping in a bowl. Stir in milk. Spread half the strawberry mixture on cake layer. Arrange half the sliced strawberries on top of the strawberry mixture. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping. Refrigerate at least 1 hour before serving. Decorate top and sides with strawberry slices. Store in refrigerator.

Yield: 12 servings
Calories: 108
Fat: 1.7g
Fiber: 1.6g