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Strawberry Cheesecake Torte

Source of Recipe

Light & Tasty Magazine – K. Martinez – AZ


Recipe Introduction

HIGH (4 gm) Saturated Fat Alert! Serves: 12

1 pkg. (16 oz.) one-step angel food cake mix
1 T. confectioners’ sugar
1 pkg. (.3 oz.) sugar-free strawberry gelatin
1/2 c. boiling water
1/4 c. seedless strawberry jam
1 pkg. (8 oz.) reduced-fat cream cheese, cubed
1/3 c. fat-free milk
2 T. lemon juice
3 c. reduced-fat whipped topping
1 pkg. (3.4 oz.) instant cheesecake or vanilla pudding mix
1 c. sliced fresh strawberries
1 kiwifruit, peeled, halved and sliced
1-1/2 tsp. grated lemon peel

Line a 15-in. x 10-in. x 1-in. baking pan with ungreased parchment paper. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350º for 24-26 minutes or until top is lightly browned. Sprinkle sugar over waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment paper; cool completely.

Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill 10 minutes.

In a bowl, beat cream cheese, milk and lemon juice. Add whipped topping and pudding mix; whisk well. Reserve 1 cup. Place remaining pudding mixture in a pastry bag with a large star tip.

Trim edges of cake. Cut widthwise into 3 equal rectangles; place one a serving plate. Spread 1/2 c. reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat with second layer. Top with remaining cake layer. Pipe pudding mixture along top edge. Fill center with fruit. Sprinkle with lemon peel. Store in refrigerator.

One piece equals: 284 calories…6 gm fat (4 gm saturated)…11 mg cholesterol…427 mg sodium…51 gm carbohydrate…1 gm fiber…6 gm protein