Source: The Right Bite Cookbook, UT Extension
Makes: 8 Servings
- 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
- 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.
- Serving Size: 1 cup
- Calories: 93
- Total Fat: 0 g
- Sodium: 226 mg
- Total Carbohydrates: 19 g
- Dietary Fiber
- Protein: 4 g
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.