Party

Creamy Raspberry-Filled Angel Cake is for Dessert.

Creamy Raspberry-Filled Angel Cake takes 15 minutes to prepare.

Creamy Raspberry-Filled Angel Cake takes several minutes to cook.

Creamy Raspberry-Filled Angel Cake makes 12 servings.

The ingredients for Creamy Raspberry-Filled Angel Cake are:

Kraft Jell-o Brand Sugar Free Low Calorie Gelatin Dessert (Jello), 1 package

Raspberries, 1 pint as purchased, yields

Whipped topping, frozen, low fat (like Cool Whip), 200 grams

Cake, angelfood, 1 tube cake (10" dia, 4-3/8" high)

Here is how you make Creamy Raspberry-Filled Angel Cake:

Makes 12 servings1) Pour 1 cup of boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in 1/2 cup of cold water. Refrigeratoe about 1 hour or until thickened but not set.2) Fold 1 pint of raspberries and half of the whipped topping into gelatin mixture. Refrigerate about 15 minutes or until thickened but not set.3)Split cake horizontally to make 3 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.If you prefer strawberries then use strawberry gelatin and 2 cups of chopped strawberries instead of raspberries.Number of Servings: 12Recipe submitted by SparkPeople user FRANKCOM1.

The nutritional information for Creamy Raspberry-Filled Angel Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 177.8

• Total Fat: 2.5 g
• Cholesterol: 0.3 mg
• Sodium: 269.6 mg
• Total Carbs: 36.1 g
• Dietary Fiber: 1.9 g
• Protein: 3.9 g