Citrus Angel Food Cake

Ingredients

• 16 ounce round angel food cake 
• 0.3 cup lemonade concentrate undiluted thawed
• 4 teaspoons lime rind divided grated
• 1.8 cups whipped cream low-fat softened
• 2 cups non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• serrated knife

Directions

1. Slice off top third of angel food cake, using a serrated knife; set aside. Hollow out bottom portion of cake, leaving a 1- inch-thick shell, making sure not to cut through bottom of cake; reserve leftover cake (about 1 3/4 cups) for another use.
2. Combine ice cream, lemonade concentrate, and 1 teaspoon lime rind. Spoon ice cream mixture into cake shell, pressing firmly with back of spoon; top with remaining third of cake.
3. Combine whipped topping and remaining 3 teaspoons lime rind; spread over top and sides of filled cake. Cover loosely, and freeze 6 hours or until firm. Slice with a serrated knife.