Strawberry Cheesecake Tort
Source of Recipe
Cooking Light Critics Message Board
List of Ingredients
1 small box (1/3 oz) sugar-free strawberry flavored gelatin
1/2 cup Boiling water
8 oz Kraft Philadelphia Free Plain Cream Cheese
1/3 cup fat-free milk
2 Tbsp fresh lemon juice
3 cup Cool Whip Free Whipped Topping
3 1/2 oz fat-free sugar-free instant vanilla pudding mix
1 cups strawberries
1 medium kiwifruit
1/4 cup Smucker's Low-Sugar Strawberry Preserves
2 boxes Sweet 'N Low White Cake MixRecipe
Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350 for 24-26 minutes, until top is lightly browned. Cover a bread board or large baking sheet with wax paper. Immediately invert cake over baking sheet.
Dissolve gelatin in boiling water. Stir in preserves until melted. With a fork, poke cake at 1/2 inch intervals. Brush with gelatin mixture. Chill for 10 minutes.
In a bowl, beat cream cheese, milk, and lemon juice. Add Cool Whip and pudding mix. Whisk well. Reserve 1 cup. Place remaining mixture into pastry bag with star tip. Trim edges of cake. Cut widthwise into 3 equal rectangles. Place one on serving plate. Spread 1/3 cup reserved pudding mixture in center of cake. Add 2nd layer of cake and pipe frosting around seam. Add 1/3 cup pudding mixture to top of second cake, add third layer, and pipe at seam. Spread remaining pudding mixture over top of cake. Pipe pudding mixture around the top edge. Fill center with sliced strawberries and kiwifruit.
Special Notes
This cake may also be made using 1 box (16 oz) Angel Food cake mix in place of the 2 boxes of Sweet ‘n Low Cake Mix. Points remain the same.
24 servings
2 points each
|
Â
Â
Â
|
member logon
