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Creamy Raspberry-Filled Angel Cake

Source of Recipe

Posted by Marla


List of Ingredients

1 cup boiling water
1 (4-serving size) package sugar-free raspberry-flavored
gelatin
1/2 cup cold water
1 pint raspberries -- (2 cups)
1 (8-ounce) container frozen fat-free whipped topping --
thawed
1 round (10 inches in diameter) angel food cake
Additional raspberries -- if desired




Recipe

Pour boiling water over gelatin in large bowl; stir until gelatin is
dissolved. Stir in cold water. Refrigerate about 1 hour or until thickened
but not set.

Fold 1 pint raspberries and half of the whipped topping into gelatin
mixture. Refrigerate about 15 minutes or until thickened but not set.

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. Garnish
with raspberries. Cover and refrigerate any remaining cake.

Yield: 12 servings.

Per Serving: 181 Calories; trace Fat (1.4% calories from fat); 4g Protein;
38g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 327mg Sodium.
Exchanges: 0 Lean Meat; 0 Fruit; 2 1/2 Other Carbohydrates.