Creamy Raspberry-Filled Angel Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Creamy Raspberry-Filled Angel Cake calories by ingredient



Number of Servings: 12

Ingredients

    Kraft Jell-o Brand Sugar Free Low Calorie Gelatin Dessert (Jello), 1 package

    Raspberries, 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)

Directions

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.