Makes 15 servings

Ingredients

• 1/2 large or 1 small angel food cake
• 3 oz. box sugar-free strawberry gelatin
• 10 oz. lite frozen strawberries, thawed
• 2 bananas, large
• 2 9-oz. boxes instant sugar-free vanilla pudding
• 9 oz. lite whipped topping

Directions

• Tear cake into bite size pieces and place in bottom of ungreased 9" x 13" pan;
• Dissolve gelatin in 1 cup boiling water- no cold water;
• Add strawberries and their juice to gelatin;
• Spoon evenly over cake pieces;
• Slice bananas on top and refrigerate while you prepare the pudding, which should be made with skim milk;
• Pour pudding over the bananas and top with lite whipped topping; Refrigerate 1 to 2 hours;
• Cut into squares to serve;
• Garnish with a slice of fresh strawberry, if available.

Calories: 124
Fat: 3 grams
Exchanges: 1 Starch/Bread; 1/2 fruit; 1/2 fat

 

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