I found this in Taste of Home. Nowhere does it call for low fat ingredients so I tried it, and that is how my recipe is posted. Yum! This will be a great summer dessert to serve for company. I think it would be good with any type of berry, but the strawberries were beautiful. And since there are many of us out there who are watching our calories, we don't want to feel cheated. I can assure you that you will be able to have some of this and not feel guilty.
Strawberry Tunnel Cake
1 pkg. angel food cake (or prepackaged cake from the grocer. You can find these sugar free)
1 8-oz pkg. Neufchatel cream cheese (1/3 fat cream cheese)
1 can (14 oz) non-fat sweetened condensed milk
1/3 cup lemon juice (use fresh lemon)
1/4 tsp. almond extract 1 cup sliced fresh strawberries
1 carton (12 oz) Lite Cool Whip (divided)
Prepare, bake and cool cake according to package directions.
Slice the top fourth off the cake and set aside.
To make tunnel, use a sharp knife to carefully hollow out bottom of cake, leaving a 1/2-inch shell. Tear removed cake into 1-inch cubes.
In a large mixing bowl, beat the cream cheese until fluffy.
Beat in milk and lemon juice until smooth.
Stir in extract. Stir in cake cubes and strawberries.
Fold in 1 cup Cool Whip.
Spoon into tunnel; replace cake top.
Spread remaining Cool Whip over top and sides of cake.
Refrigerate for 4 hours or overnight. Yield: 12-16 servings