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.

  • 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*
  • 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.
  • 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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