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Fluffy Strawberry Lemon Cake (3pts)

Source of Recipe

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Recipe Introduction

servings 8 points 3

List of Ingredients

1 round angel food cake, 9 inch (about 10 oz.)
1-1/4 cups cold fat free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 Tbsp. grated lemon peel
1 cup strawberries, chopped
2 cups thawed COOL WHIP LITE Whipped Topping
6 whole strawberries, halved (optional)



Recipe

PLACE cake on serving plate. Cut a 3/4-inch-thick horizontal slice from top of cake using serrated knife; set aside. With small sharp knife, cut a 1-inch wide and 1-inch deep tunnel around center of interior of cake, being careful to not cut through to bottom or side of cake. Remove cake cutout; reserve for snacking or another use.
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add lemon peel. Remove 1/2 cup of the pudding; place in medium bowl. Set aside. Spoon chopped strawberries inside tunnel of cake; spoon remaining pudding over strawberries. Cover with top of cake.

ADD whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended. Spread onto top and side of cake. Refrigerate at least 1 hour before serving. Garnish with strawberry halves, if desired. Store leftover cake in refrigerator.










Nutrition (per serving)
Calories 160
Total fat 2.5g
Saturated fat 2g
Cholesterol 0mg
Sodium 430mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 24g
Protein 3g