Creamy Raspberry-Filled Angel Cake
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
Kraft Jell-o Brand Sugar Free Low Calorie Gelatin Dessert (Jello), 1 packageRaspberries, 1 pint as purchased, yields Whipped topping, frozen, low fat (like Cool Whip), 200 grams Cake, angelfood, 1 tube cake (10" dia, 4-3/8" high)
Makes 12 servings
1) Pour 1 cup of boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in 1/2 cup of cold water. Refrigeratoe about 1 hour or until thickened but not set.
2) Fold 1 pint of raspberries and half of the whipped topping into gelatin mixture. Refrigerate about 15 minutes or until thickened but not set.
3)Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, thin serrated knife.) Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto top of cake.
If you prefer strawberries then use strawberry gelatin and 2 cups of chopped strawberries instead of raspberries.
Number of Servings: 12
Recipe submitted by SparkPeople user FRANKCOM1.
1) Pour 1 cup of boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in 1/2 cup of cold water. Refrigeratoe about 1 hour or until thickened but not set.
2) Fold 1 pint of raspberries and half of the whipped topping into gelatin mixture. Refrigerate about 15 minutes or until thickened but not set.
3)Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, thin serrated knife.) Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto top of cake.
If you prefer strawberries then use strawberry gelatin and 2 cups of chopped strawberries instead of raspberries.
Number of Servings: 12
Recipe submitted by SparkPeople user FRANKCOM1.
Nutritional Info Amount Per Serving
- Calories: 177.8
- Total Fat: 2.5 g
- Cholesterol: 0.3 mg
- Sodium: 269.6 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 1.9 g
- Protein: 3.9 g
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