16 oz one-step angel food cake mix
1 tbsp confectioners’ sugar
⅓ oz sugar-free strawberry gelatin
½ cup water, boiling
¼ cup seedless strawberry jam
8 oz reduced-fat cream cheese, cubed
⅓ cup fat-free milk
2 tbsp lemon juice
3 cup reduced-fat whipped topping
1 box instant cheesecake pudding mix, (3.4 oz) or vanilla pudding mix
1 cup strawberries, sliced
1 kiwifruit, peeled, halved and sliced
1 ½ tsp lemon peel, grated
Line a 15x10x1-inch baking pan with ungreased parchment paper.
Prepare cake mix according to package directions.
Spread batter evenly in prepared pan.
Bake at 350 degrees F for 24 to 26 minutes or until top is lightly browned.
Sprinkle sugar over a waxed paper-lined baking sheet.
Immediately invert cake onto baking sheet.
Gently peel off parchment paper; cool completely.
Dissolve gelatin in boiling water.
Stir in jam until melted.
With a fork, poke cake at ½-inch intervals.
Brush with gelatin mixture; chill for 10 minutes.
In a bowl, beat cream cheese, milk and lemon juice.
Add whipped topping and pudding mix; whisk well. Reserve 1 cup.
Place remaining pudding mixture in a pastry bag with a large star tip.
Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate.
Spread ½ cup reserved pudding mixture in center.
Pipe pudding mixture around top edge of cake.
Repeat with second cake layer.
Top with remaining cake layer.
Pipe pudding mixture along top edges.
Fill center with fruit.
Sprinkle with lemon peel.
Store in refrigerator.
Sugar: 30g
:
Calcium: 90mg
Calories: 204kcal
Carbohydrates: 41g
Cholesterol: 10mg
Fat: 3g
Fiber: 1g
Iron: 1mg
Potassium: 120mg
Protein: 4g
Saturated Fat: 2g
Sodium: 400mg
Vitamin A: 118IU
Vitamin C: 12mg
