Angel Food Ice Cream Cake

Cut the cake in half; tear one half into small pieces and set aside.
Cut the other half into 12-14 thin slices; arrange in the bottom of a
wax paper lined 13″ x 9″ x 2″ baking pan, overlapping as needed.
Spread softened ice cream over cake, pressing down to smooth. Gently
press the small cake pieces into the ice cream. Cover and freeze.
Just before serving, slice strawberries and sweeten to taste. Cut
dessert into squares and top with strawberries. Serves 15.

Diabetic Exchanges: One serving (prepared with sugar free ice cream
and sugar substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit; also, 183
calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm
protein, 4 gm fat.