Strawberry Angel Food Cake

Yields 10 to 12 slices. Recipe is from Dr. Susan Nelson.

1 (16-oz.) store-bought angel food cake (you can make your own from your favorite box mix)

1 (8-oz.) pkg. light cream cheese, softened

1/2 cup sugar

1/4 cup nonfat evaporated milk

2 pints fresh strawberries, hulled and sliced

1. Use a large, serrated knife to slice the angel food cake horizontally into three equal layers.

2. Prepare the filling by creaming together the cream cheese, sugar and evaporated milk. Top the bottom cake layer with the filling and strawberries. Repeat the layers and refrigerate for at least 30 minutes before serving.