This light fluffy dessert is perfect for spring and summer. It is naturally low in fat and can be made with sugar free products for those with diabetes or those wanting to control their fat intake.
3 oz. package of strawberry gelatin (sugar free is fine)
1 Tablespoon of sugar or substitute on Tablespoon of Splenda
Dash of salt
1 1/4 cups boiling water
1/2 of 10″ Angel food cake
10 oz. package of frozen strawberries
small carton Cool Whip – fat free is fine
Dissolve gelatin (Jell-O) in boiling water, add salt, sugar and thawed berries. Chill until soft set. Fold in Cool Whip. Tear cake into pieces and layer in 10″ square pan (cake, jell-o mix, cake, jell-o mix). Chill 4 to 5 hours. Cut in squares and serve.