Angel food cake, unfrosted, is a light dessert. You might serve strawberries over it.

Thanks, Linda, some berries and a little whipped cream on some angel food cake is one of my favorites, and wonderful this time of year when there are good fresh strawberries in season!

I was going to suggest the same thing.

Or the Hot Milk Cake with berries and whipped cream.

Strawberry Angel Dessert

1 envelope unflavored gelatin
3/4 C. cold water combine let set 5 minutes
Then stir over low heat until gelatin is dissolved. Remove from heat...add 1/2 cup sugar. Stir until dissolved. Stir in 1-10oz. pkg. of thawed strawberries. Chil until partially thickened. Fold in 1-8oz. container thawed whipped topping. Put 5 cups angel food cake cubes in a bowl..pour strawberry mixture over cake. Mix. Pour in 8" ungreased pan. Chill until firm. Garnish with fresh strawberries.

This is so simple and so good.
Ginger St Thomas, former KT'er, got me started on this.

Strawberry Mousse
1 10 pkg frozen sweetened strawberries
1/2 cup sour cream
1/2 cup sugar
1 tsp vanilla.

In food processor, puree slightly
Place in small individual dishes, freeze.

Serve with homemake cookies!

**It's more like a sorbet, kinda sorta!
U don't serve large portions.
I have little sherbert dishes that I freeze mine in.
Serves 6 small portions.

Been making these for years!

Lemonade pie **u can also use limeade, any frozen juices
1 graham cracker pie crust
1 14-ounce can sweetened condensed milk
1 6-ounce can of frozen lemonade concentrate.
1 medium size (8 ounce) container of Cool Whip, thawed
You cannot find 6 oz anymore, just half and freeze the other or make two pies.
Add red food coloring to make pink lemonade. Top with lemon zest if desired.
PREPARATION:
Beat together condensed milk and lemonade; fold in Cool Whip. Pour into pie crust. Freeze for at least 3-4 hours until firm.

Take an angel food cake and cut it in half so that there are two layers, and set aside.

Get your bowl really cold by placing it in the freezer, it should be a metal bowl... place the frosting from one tub into the bowl along with the half pint size of whipping cream. Beat until light and fluffy (the cold bowl makes it even fluffier is what I am told.) Frost the middle of the cake and replace the top back on. After that, frost the top and sides. My family has always used lemon frosting, but I have also made with chocolate frosting and strawberry.

It is REALLY GOOD and really light....

This is my husband's favorite angel food cake dessert..

Here is a link that might be useful: Angel Lush

Ricotta cheese, part skim, sweetened to taste with Splenda. Add fresh or frozen blueberries (or any desired fruit like sliced peaches) and stir just enough to mix. Place in a custard dish and top with a spritz of RediWhip.

For something simple, yet different.
How about strawberry ice cream crepes.

Juat cut up some ripe strawberries, add some confecitoner's sugar, a little lemon juice, and let stand at room temperature for a few hours.

Make (or buy) some dessert crepes.
You can wrap the ice cream in the crepes and put them in the freezer beforehand.

Pour the strawberries over the crepes and top off with some whipped cream

I'll second Glenda's lemonade pie. It's wonderful,light and refreshing. I got my recipe originally from P.Allen Smith who has a garden show on TV. It was a favorite of his.
Lois

The angel food cake made me remember a dessert my sister's MIL used to make.

Cut an angel food cake in half. Take the bottom half and scoop out a "tunnel" all around the cake. (Fingers come in handy for this.) Fill the tunnel with softened ice cream--flavor's up to you. Put the top back on, frost it with Cool Whip and stick it in the freezer. About 5 minutes before serving, take out.

It's easy if you get a bakery cake and it's really pretty when you cut into it.

Did she mean light as in refreshing or as in calories. I like the lemonade pie too but it's not "lite"...

I make a lite and refreshing dessert using this recipe and you can switch the flavors around ...as in lemon or orange or strawberry etc...If I remember correctly this was a WW's recipe and so good (also so easy)that I just about ate the whole pie by myself.

Key Lime Pie

Ingredients

1 package of lite lime jello
1/2 cup boiling water
1/2 cup cold water
2 single serving containers of fat free key lime Yogurt

4 tbs ultra low fat cool whip

1 pre made low fat gram chracker pie crust..

Instructions

1)empty Jell-O contents in a bowl
2)add boiling water mix till Jell-O is dissolved
3)add cold water and mix
4)add yogurt and cool whip and mix with a wisk until blended
5)pour mixture into graham cracker crust
6) Place in fridge or freezer until Jell-O sets

Recipe correction...Here is the list of ingredients...

WW Key Lime Pie

1 box sugar free lime jello
1/4 C. boiling water
2 - 8 oz. containers lime yogurt
8 oz. fat free cool whip
1 - 9" low fat graham cracker crust

Dissolve jello in boiling water. Cool slightly

Stir in yogurt.

Fold in cool whip.

Pour into crust and chill.

last night i got a craving for sweet...took some sugar-free cool whip and mixed with light yogurt...it would be perfect over angel food...

You CAN buy the lite condensed milk :o)

They have fat-free condensed milk, too. I used it during the holidays for some cookie bars and you really can't tell the difference. (It does have 24g. sugar in 2 Tbsp. though.)

Tiramisu

I was just going to ask glenda how it could possibly be lite but I guess if you you take out the fat it could be considered lite...I would hate to think of eating all that sugar...I used to live on sugar stuff....I was a sugar junkie but no more...I can't do it...I'd weigh 200 pounds...

Lots of good ideas, thank you one and all! Ruthie, I think she means light as opposed to rich, not necessarily low-cal or low-fat. Such as a cake with a fruit topping instead of frosting, or not a chocolaty/butter mixture.

These all really sound good, may try them all eventually. We have dessert only about once a month. :-(

Pavlova! A marshmallowy meringue base with whipped cream and fruit to top.

Our summer favorite...and it's very pretty, too!

Triple Berry Dessert Squares

1 ½ cups graham cracker crumbs
½ cup (1 stick) butter, melted
2 - 3 oz pkg gelatin, any berry flavor (I use sugar-free)
2 ½ cups boiling water
3 cups frozen berry blend (I use one from Walmart)
2 - 8 oz. Pkg. Cream cheese, softened
½ cup sugar
1 - 8oz. Tub whipped topping, thawed

1. Preheat oven to 350. Mix graham cracker crumbs and butter. Press firmly onto the bottom of a 9" x 13" pan. Bake for 8 minutes to set.
2. Dissolve gelatin in boiling water. Mix in berries. Stir until berries soften. Refrigerate for 10 minutes or until slightly thickened. (It will still be in liquid form.)
3. Blend cream cheese and sugar until creamy. Lightly fold whipped topping into cream cheese mixture.
4. Spread cream cheese mixture over graham cracker crust. Gently layer gelatin and berry mixture over cream cheese. Refrigerate until firm.

Just adding, cause I have had this saved for such a long time, and no one to prepare it for.

Faux Bananas Foster
2 bananas, sliced
½ cup butter
½ cup brown sugar
vanilla ice cream
Melt butter. Sautee bananas and brown sugar in butter until mixed and syrupy. Serve over ice cream

In a lovely stemware glass of some sort, put two scoops of good vanilla ice cream, two handfuls of berries and then drizzle Chambourd (sp?) liqueur (black raspberry flavored liqueur) over it all.