Not only is this is a refreshing dessert, but it's virtually fat-free and has no cholesterol. Best of all, it's a special and delicious treat that comes together easily.
-Sheri Erickson of Montrose, Iowa
Raspberry Angel Cake Recipe
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TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 12 servings
Ingredients
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1 package (16 ounces) angel food cake mix
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 package (.3 ounce) sugar-free raspberry gelatin
1 package (12 ounces) frozen unsweetened raspberries, thawed
1 tablespoon sugar
Directions
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Raspberry Angel Cake Recipe
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TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 12 servings
Ingredients
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1 package (16 ounces) angel food cake mix
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 package (.3 ounce) sugar-free raspberry gelatin
1 package (12 ounces) frozen unsweetened raspberries, thawed
1 tablespoon sugar
Directions
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- Prepare cake batter according to package directions. Fold in extracts. Spoon two-thirds of the batter into an ungreased 10-in. tube pan. Add gelatin powder to remaining batter; drop by tablespoonfuls over batter in pan. Cut through with a knife to swirl.
- Bake according to package directions. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Carefully run a knife around sides of pan to remove cake. Cut into slices.
- Combine raspberries and sugar; serve over cake. Yield: 12 servings.
Nutritional Facts
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1 slice: 155 calories, 0 fat (0 saturated fat), 0 cholesterol, 224mg sodium, 35g carbohydrate (25g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch.
Courtesy: Taste of Home