Anita's Tried & True Heart Healthy Recipes

Summer Cooler Cake

Adapted from
12 servings

13 ozs angel food cake 2 c water, cold 
9 ozs strawberry gelatin powder 34 ozs canned fruit cocktail in syrup, drained 
3 c water, boiling  
Dissolve gelatin in boiling water. Add cold water. Spread 1 cup fruit cocktail in bottom of 12-cup fluted pan. Pour in one and half cups gelatin mixture. Brush crumbs off cake and place topside down, over fruit and gelatin, pressing down lightly. Spoon remaining fruit cocktail around side of cake. Pour remaining gelatin over cake. Chill until firm, four hours. Unmold and serve.
Nutritional Analysis per serving (12 servings total)
Calories 159   %CFF 1 %
Total Fat 0.2 g   Saturated Fat 0 mg
Protein 2 g   Cholesterol 0 g
Carbohydrates 37 g   Sodium 259 mg
Sugars 19 g   Fiber 1 g
3.0 WW Points
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