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Creamy Strawberry-Filled Angel Cake

Source of Recipe

Becky's Cookbook www.burleehost.com/reknbek
Creamy Strawberry-Filled Angel Cake

Plan ahead…needs time to chill
Diabetic Exchanges
Makes 12 servings.

1 cup boiling water
1 package (4 ounces) sugar-free strawberry gelatin
1/2 cup cold water
1 pint (2 cups) strawberries
1 container (8 ounces) frozen fat-free whipped topping, thawed
1 round (10 inch diameter) angel food cake
Additional berries, if desired

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 of strawberries and half of the whipped topping into the gelatin mixture. Refrigerate 15 minutes or until thickened but not set.

Split cake horizontally to make 3 layers. Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto top of cake. Garnish with extra berries. Cover and refrigerate until serving.

One serving equals: 160 calories, 0 grams fat, 0 mg. cholesterol, 390 mg. sodium, 36 grams carbohydrate ++++ Exchanges: 1 starch, 1 1/2 fruit