Raspberry Cream Cake
Low Fat Recipe
Bake or purchase a 10 inch angel food cake, which you will then split and fill with this creamy delicious raspberry and whipped cream filling using fresh raspberries and raspberry gelatin.
1 cup boiling water
1 4-serving size package sugar free raspberry gelatin
1/2 cup cold water
1 pint raspberries, (2 cups)
1 8-oz. container frozen fat-free whipped topping, thawed
1 10-inch round angel food cake
Additional raspberries, if desired
In a large bowl, combine all ingredients, tossing gently to coat.
Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate about one hour or until thickened but not set.
Fold one-pint raspberries and half of the whipped topping into gelatin mixture. Refrigerate about 15 minutes or until thickened but not set. Split cake horizontally to make three layers. (To split, mark side of cake with toothpicks and cut with long, thin serrated knife.) Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto top of cake. Garnish with raspberries. Cover and refrigerate any remaining cake.
Recipe yields 12 servings
Calories: 181; Fat: trace; Protein: 4g; Carbohydrate: 38g; Cholesterol: 0; Sodium: 327; Fiber: 2g; Calories from fat: 1.4-percent
Exchanges: 2-1/2 Other Carbohydrates
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