Minute Meals wrote: Mother's Day Ice Cream Cake Makes 10 Servings 1 pint chocolate ice cream, frozen yogurt or sorbet 1 pint strawberries, rinsed, drained 2 tablespoons confectioners' sugar 1 (16-ounce) angel food cake 3 cups sweetened whipped cream or thawed non-dairy whipped topping 10 chocolate-covered strawberries, optional, see recipe below 1) Set ice cream out at room temperature. Slice strawberries into serving dish; fold in confectioners' sugar and set aside. 2) Place angel food cake on serving plate. With serrated knife, remove a 3/4-inch slice from top of cake; set aside. Trim out a hollow around inside of cake 1 1/2-inches wide and 2 inches deep, reserving removed cake for another use. 3) Fill the hollow in the cake with the ice cream and replace the top of the cake. Frost with whipped cream. 4) To serve immediately, surround with chocolate-coated strawberries, if desired and pass sliced strawberries. To serve any more than 5 minutes later, wrap and store cake in freezer and berries in the refrigerator. Cake may be stored in the freezer for up to a week if well wrapped. Berries should be prepared no more than 3 hours before serving. Nutrition Information Per Serving (10 Servings): Calories, 312; fiber, 1 grams; total fat, 16 grams; cholesterol, 58 milligrams; sodium, 265 milligrams; carbohydrate, 39 grams; protein, 5 grams. 2. You Can Make Them: Chocolate Covered Strawberries These are easier to make than you might think and look ever so elegant around a cake or by themselves on a pretty glass plate. You may use either the regular large strawberries or the more expensive long-stemmed ones. Chocolate Covered Strawberries Makes 12 Strawberries 12 large strawberries 1 (6-ounce) package semi-sweet chocolate chips 1) Rinse and thoroughly drain strawberries. Chill for 20 minutes. Line a baking sheet with waxed paper. 2) Meanwhile, transfer chocolate chips to a zippered sandwich bag and place in a bowl of very hot water until chips have melted. Dry bag carefully and set into a small bowl. Spread open top of bag. 3) Hold leaves and stem and dip strawberries, one at a time, into chocolate to coat to within about 1/4-inch of leaves. Allow any excess chocolate to drain back into bag, then place strawberry on baking sheet. Any remaining chocolate may be refrigerated in the same bag for another use. 4) For best appearance, set berries aside in a cool place until chocolate is firm and serve immediately. Refrigerate for longer storage, but this may cause condensation to form on chocolate. Nutrition Information Per Serving (12 Servings using all of chocolate): Calories, 76; fiber, 1 gram; total fat, 4 grams; cholesterol, 0 milligrams; sodium, 2 milligrams; carbohydrate, 11 grams; protein, .8 gram. 3. Five Quick Kitchen Gifts for Mom * A hand-written and illustrated collection of some of her favorite recipes * A selection of her favorite herbs planted in a lined wooden box or mushroom basket * A special plate filled with our Chocolate Covered Strawberries * A cheese slicer and 3 of her favorite cheeses * A book of coupons for 10 nights of kitchen clean-up _____________________________________________________________________ Managing Editor: Miriam Garron Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~