 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 9 |
|
It is a great low-fat dessert. Ingredients:
1 (18 ounce) package betty crocker white angel food cake mix |
1 cup boiling water |
1 (1/3 ounce) package sugar-free strawberry gelatin |
1 (15 1/4 ounce) can crushed pineapple with juice, drained (reserve 1/2 cup juice) |
1 cup low-fat cream-style cottage cheese (small curd) |
1 (10 ounce) package frozen sweetened strawberries, thawed |
Directions:
1. Bake and cool cake as directed on package.
2. Cut cake vertically into halves.
3. Freeze one half for future use.
4. Remove crust from other half, cut into about 1-inch cubes.
5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved.
6. Stir in reserved pineapple juice.
7. Place cottage cheese in blender container.
8. Cover and blend on medium speed, stopping blender frequently to scrape sides, until smooth, 1 to 2 minutes.
9. Add gelatin mixture.
10. Cover and blend on medium speed until smooth, about 15 seconds.
11. Return miture to large bowl.
12. Stir in pineapple, strawberries and cake cubes.
13. Pour into square baking dish, 8x8x2 inches.
14. Refrigerate until firm, at least 6 hours.
|
|