Caribbean Angel Cake
This is light airy and delicious!

Servings: 10

• 20 ounces can crushed pineapple in juice, undrained
• 3 2/5 ounces (4-serving size) package instant vanilla pudding and pie filling
• 1 cup frozen lite whipped topping, thawed
• 10 ounces store-bought angel food cake
• 1 cup fresh raspberries

In a medium bowl, mix together the pineapple (with its juice) and the dry pudding mix until combined. Gently stir in the whipped topping.

Cut the angel food cake horizontally into 3 equal layers with a large serrated knife. Place the bottom layer, cut side up, on a serving plate. Top with 11/3 cups of the pudding mixture. Cover with the middle cake layer and another 1 cup of the pudding mixture. Add the last cake layer to the stack and top with the remaining pudding mixture.

Refrigerate the cake at least 1 hour. Before serving, use fresh raspberries to decorate the top and sides of the cake.

* Even fewer calories and less sugar can be obtained using sugar free pudding and sugar free angel food cake.

Per Serving: 167 Calories; 1g Fat (5.6% calories from fat); trace Saturated Fat; 2g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 297mg Sodium. Exchanges: 1/2 Fruit; 0 Fat; 2 Other Carbohydrates.

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