STRAWBERRY ANGEL SEMIFREDDO
Turn angel food cake into a refreshing, from-the-freezer dessert. Every bite is a taste of heaven!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h35m
Yield 16
Number Of Ingredients 7
Steps:
- Line 2 (8x4-inch) loaf pans with plastic wrap, allowing 4 inches wrap to hang over short ends of pans. In food processor bowl with metal blade, place quartered strawberries. Cover; process with on-and-off pulses until almost pureed but with a few small pieces remaining. In large bowl, stir pureed strawberries, milk, liqueur and orange peel until well mixed.
- Trim or brush any dark brown crust from angel food cake; cut cake into 3/4-inch cubes. In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and cake cubes into strawberry mixture. Spoon mixture evenly into pans. Fold plastic wrap over mixture. Freeze at least 5 hours until firm.
- To serve, remove dessert from freezer 5 to10 minutes before serving. Unwrap and unmold onto serving platter; remove plastic wrap. Garnish tops of loaves with strawberry slices.
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 23 g, TransFat 0 g
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