Makes 20 servings
1 loaf angel food cake
2 pkg. instant sugar-free strawberry gelatin
1 (20 oz.) pkg. frozen unsweetened strawberries, thawed
2 cups cold 1% milk
1 (1 oz.) pkg. sugar-free instant vanilla pudding
1 (8 oz.) carton frozen reduced-fat whipped topping, thawed
Chopped fresh strawberries (opt.)
1. Using a sharp serrated knife, cut cake into 1 inch cubes. Arrange cake cubes in a single layer in 13 x 9 dish.
2. In a bowl, dissolve gelatin in boiling water according to package directions. Stir in strawberries. Pour over cake and gently press down. Refrigerate until set, about 1 hour.
3. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. Garnish with chopped strawberries if desired.
Nutrition Analysis per serving: 92 calories, 2g fat, 2g protein, 16g carbohydrate, 1g fiber, 172mg sodium