Strawberries, fresh or frozen, sliced, in light syrup (16 ounces)
Angel food cake (1 loaf)
Fat-free frozen whipped topping (8-ounce container)
Place 2 cups sliced strawberries in electric blender. Cover and process until smooth, making sure to scrap puree down once. Gently fold strawberry puree into 2 cups fat-free whipped topping.
Cut 4 (1-ounce) slices of angel food cake and tear into pieces. Gently fold cake pieces into strawberry mixture. Spoon into dessert dishes; cover and chill.
Yield: 4 servings.