Angel Berry Cake (140 cal. and NO FAT!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 140.7
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 210.6 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 6.3 g
- Protein: 2.7 g
View full nutritional breakdown of Angel Berry Cake (140 cal. and NO FAT!) calories by ingredient
Introduction
This is a modified version of my mother's recipe for Summertime Berry Angel Food Cake. Using a sugar-free angel food cake and other adjustments helps to really cut the calories.The flavor is the essence of summer in a light, airy cake served cold. Perfect for those hot days and so fast for entertaining. This is a modified version of my mother's recipe for Summertime Berry Angel Food Cake. Using a sugar-free angel food cake and other adjustments helps to really cut the calories.
The flavor is the essence of summer in a light, airy cake served cold. Perfect for those hot days and so fast for entertaining.
Number of Servings: 8
Ingredients
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1 sugar-free angel food cake
1 tub cool whip free (sugar/fat free)
2 12oz pkgs Dole frozen strawberries
2 tsp splenda no calorie sweetener
16 fresh raspberries (for decorating top)
Directions
Once raspberries have defrosted completely, pour into a bowl and combine with Splenda to taste, and partially mash with a potato masher.
(The Splenda is only used to cut the tartness, not to actually sweeten the berries. The cool whip takes care of that.)
Cut a circle into the top of the cake that divides the cake into two circles, WITHOUT CUTTING THROUGH ALL THE WAY.
Stuff the cut with the raspberry mixture and be sure to push them down to approximately the middle of the cake. Pour any left over raspberry juice evenly into the circular cut of the cake.
Refrigerate for as long as possible, but up to 24 hours before icing the cake with the cool whip. The cake always tastes best when the flavors are given plenty of time to combine.
Garnish the top of the cake with the fresh raspberries. Some mint leaves look very lovely when added to the decoration.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ODYJAY.
(The Splenda is only used to cut the tartness, not to actually sweeten the berries. The cool whip takes care of that.)
Cut a circle into the top of the cake that divides the cake into two circles, WITHOUT CUTTING THROUGH ALL THE WAY.
Stuff the cut with the raspberry mixture and be sure to push them down to approximately the middle of the cake. Pour any left over raspberry juice evenly into the circular cut of the cake.
Refrigerate for as long as possible, but up to 24 hours before icing the cake with the cool whip. The cake always tastes best when the flavors are given plenty of time to combine.
Garnish the top of the cake with the fresh raspberries. Some mint leaves look very lovely when added to the decoration.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ODYJAY.
Member Ratings For This Recipe
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