Strawberry Ice Box Cake
- 1 of 3 Combine strawberries and 1/2 cup sugar in medium-size nonreactive saucepan. Bring to a boil over medium-high heat. Let cool to room temperature.
- 2 of 3 Using electric mixer, beat egg substitute with remaining 1/2 cup sugar in a bowl until foamy. Add mascarpone and vanilla; beat until just smooth. In a separate bowl, beat cream until soft peaks form. Fold cream into mascarpone mixture.
- 3 of 3 Separate and arrange half of the lady fingers on bottom of 9-inch square glass baking dish. Spoon half (1 cup) strawberry mixture on top, then half (1-1/4 cups) mascarpone mixture. Sift half the cocoa powder on top. Repeat layering with lady fingers, strawberry mixture, mascarpone mixture and cocoa powder. Cover; refrigerate 4 hours or overnight. To serve, sift confectioners sugar over top. Garnish with strawberries, of desired. Makes 10 servings.
Servings Per Recipe: 10
Per Serving: 37 g carb., 21 g Fat, total, 351 kcal cal., 6 g pro., 73 mg sodium, 2 g fiber, 12 g sat. fat, 124 mg chol.