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STRAWBERRY DESSERT

Source: The Right Bite Cookbook, UT Extension

Makes: 8 Servings

Ingredients:

  • ½ purchased angel food cake
  • 1 (3-ounce) package sugar-free strawberry gelatin
  • ¾ cup boiling water
  • 1 pint fresh strawberries
  • 1 packet Sweet One® (acesulfame-K)
  • ¾ cup evaporated skim milk (chilled)
  • Fresh Strawberries for garnish

Directions:

  • 1. Into large mixing bowl, break angel food cake into bite-size pieces. Set aside.
  • 2. Dissolve gelatin into boiling water. Cool in refrigerator for 30 minutes.
  • 3. Wash strawberries. Set aside 8 of the prettiest with stems for garnish.
  • 4. Stem and trim blemishes from the remaining strawberries. Put there in a blender, along with the packet of sweetener, chilled evaporated milk and cooled gelatin mixture. Process until well blended, light and fluffy.
  • 5. Pour blended fruit mixture over angel food cake, Fold until cake pieces are coated and equally distributed. Pour into    a 1 ½ quart oblong casserole dish. Cover with plastic wrap and chill until serving time.
  • 6. To serve, cut into squares and garnish with a strawberry fan made from the reserved strawberries.

Nutrition Facts:

  • Serving Size: 1 cup
  • Calories: 93
  • Total Fat: 0 g
  • Sodium: 226 mg
  • Total Carbohydrates: 19 g
  • Dietary Fiber
  • Protein: 4 g

Nutrition Tips:

Evaporated skim milk whips better when it is very cold. Cool in the refrigerator overnight, then in the freezer for 15-20 minutes before whipping. It works best if there are a few ice crystals in it.

Angel food cake is a lighter version of cake. It still has sugar but is lower in calories and fat than regular cake.

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