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Ingredients
- 1 c. boiling water
- 1 pkt (4-serving size) sugar-free raspberry flavored gelatin
- 1/2 c. cool water
- 1 pt (2 c.) raspberries
- 8 ounce whipped cream, fat free
- 1 x 10" round angel food cake
Directions
- Additional raspberries and mint leaves for garnish
- Pour boiling water over gelatin in large bowl; stir till gelatin is dissolved. Stir in cool water. Chill about 1 hour or possibly till thickened but not set. Fold 1 pint raspberries and half of the whipped cream into gelatin mix. Chill about 15 min or possibly till thickened but not set. Split cake horizontally to make 3 layers. Fill layers with gelatin mix. Spoon or possibly pipe remaining whipped cream onto top of cake. Garnish. Cover and chill any remaining cake.
- You can also substitute your favorite berry and some fruits for the raspberries in this. It is delicious with blackberries.
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