Orange Angel Food Cake Dessert
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient — Preparation Method
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16 ounces angel food cake mix
1 package Jell-O sugar-free orange gelatin — (4 serv)
3/4 cup boiling water
1/2 cup cold water
1 1/2 cups skim milk
1 package Jell-O sugar free instant vanilla pudding — (4 serv)
1 teaspoon orange extract
8 ounces Cool Whip Free
1 small naval orange — halved & slices
1/2 cup sliced almonds — toasted
Prepare and bake cake according to package directions, using an
ungreased 10-inch tube pan. Immediately invert tube pan; cool
completely.
In a bowl, dissolve gelatin in boiling water; stir in cold water and
set aside. Cut cake into 2-inch slices; arrange cake slices in
ungreased 13 X 9 x 2-inch dish. With a meat fork, poke holes about
2-inches apart into the cake. Slowly pour gelatin over cake;
refrigerate.
In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in
extract.
Let stand for 2 minutes or until soft set. Fold in whipped topping.
Spread over cake. Garnish with orange slices and almonds. Cover and
refrigerate until serving.
Source:
"Light & Tasty June/July 2004 issue page 9"
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Per Serving (excluding unknown items): 188 Calories; 3g Fat
(13.6% calories from fat); 5g Protein; 32g Carbohydrate;
1g Dietary Fiber; trace Cholesterol; 435mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk;
1/2 Fat; 1 1/2 Other Carbohydrates.
Serving Ideas : My note: Could use Mandarin oranges for garnish.
NOTES : Original recipe called for 15 servings. I changed to 16 to
make dividing easier.