Creamy Raspberry-Filled Angel Cake

Ingredients:
1 cup boiling water
One (4-serving size) package sugar-free raspberry-flavored gelatin
1/2 cup cold water
1 pint raspberries, (2 cups)
One (8-ounce) container frozen fat-free whipped topping, thawed
One round (10-inches in diameter) angel food cake
Additional raspberries, if desired

Directions:
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.

Nutrition information per serving:
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