Ice Cream-Filled Cake with Raspberry Sauce

Be sure to use frozen raspberries to make this showy but simple dessert, which is a take-off on Baked Alaska.

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  • prep time 30 min
  • total time 3 hr 0 min
  • ingredients 9
  • servings 4
 

Ingredients

1
(12-oz.) pkg. (2 cups) frozen whole raspberries
3
tablespoons sugar
2
teaspoons cornstarch
2
teaspoons vanilla
1
(8-oz.) container (3 cups) frozen fat-free whipped topping, thawed
1/4
teaspoon almond extract
4
(3/4-inch-thick) slices angel food cake
2
cups fat-free vanilla ice cream
1/4
cup sliced almonds, toasted*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium saucepan, combine raspberries, sugar and cornstarch; mix well. Bring to a boil over medium heat, stirring frequently. Boil just until thickened and translucent. If desired, place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir vanilla into strained mixture.
  • 2 In medium bowl, combine whipped topping and almond extract; blend well.
  • 3 Line cookie sheet with plastic wrap. Place cake slices on lined sheet. With back of spoon, make indentation in center of each slice. Place 1 tablespoon raspberry mixture in each indentation. Refrigerate remaining sauce. With ice cream scoop, place about 1/2 cup ice cream over each indentation. Cover each cake and ice cream mound completely with 3/4 cup topping mixture. Freeze at least 2 hours or until firm.
  • 4 To serve, refrigerate desserts for 30 minutes or let stand at room temperature for 5 to 10 minutes to soften slightly. Spoon remaining raspberry sauce evenly onto 4 individual dessert plates. Top with desserts. Sprinkle each with 2 tablespoons almonds. Store in freezer.
  • 1 In medium saucepan, combine raspberries, sugar and cornstarch; mix well. Bring to a boil over medium heat, stirring frequently. Boil just until thickened and translucent. If desired, place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir vanilla into strained mixture.
  • 2 In medium bowl, combine whipped topping and almond extract; blend well.
  • 3 Line cookie sheet with plastic wrap. Place cake slices on lined sheet. With back of spoon, make indentation in center of each slice. Place 1 tablespoon raspberry mixture in each indentation. Refrigerate remaining sauce. With ice cream scoop, place about 1/2 cup ice cream over each indentation. Cover each cake and ice cream mound completely with 3/4 cup topping mixture. Freeze at least 2 hours or until firm.
  • 4 To serve, refrigerate desserts for 30 minutes or let stand at room temperature for 5 to 10 minutes to soften slightly. Spoon remaining raspberry sauce evenly onto 4 individual dessert plates. Top with desserts. Sprinkle each with 2 tablespoons almonds. Store in freezer.

EXPERT TIPS

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Expert Tips

*To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or spread almonds in thin layer in microwave-safe pie pan. Microwave on HIGH for 4 to 7 minutes or until golden brown, stirring frequently.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
310mg
310%;
Total Carbohydrate
73g
73%
(Dietary Fiber
4g
4%
  Sugars
50g
50%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
20%;
Calcium
30%;
Iron
4%;
Exchanges:
2 Starch; 3 Fruit; 5 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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