Ingredients
1 loaf (10-1/2 ounces) angel food cake, cut into 1-inch cubes
2 packages (.3 ounce each) sugar-free strawberry gelatin
2 cups boiling water
1 package (20 ounces) frozen unsweetened whole strawberries, thawed. Can use fresh.
2 cups cold 1% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed. I used half.
Chopped fresh strawberries for garnish, optional.
Directions
Arrange cake cubes in a single layer in a 13-in. x 9-in. dish. In a
bowl, dissolve gelatin in boiling water; stir in strawberries. Pour
over cake and gently press cake down. Refrigerate until set, about 1
hour.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand
for 2 minutes or until soft-set.
Spoon over gelatin layer. Spread with whipped topping. Refrigerate
until serving.
Garnish with fresh strawberries if desired.
**Very light and refreshing.
Yield: 20 servings.
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