Best Lime Angel Squares Recipes

LUSCIOUS LIME ANGEL SQUARES

Luscious Lime Angel Squares image

A creamy lime topping turns angel food cake into these yummy squares that are perfect for potlucks or picnics. "You can eat a piece of this light and airy dessert without feeling one bit guilty," notes Beverly Marshall of Orting, Washington. "I adapted this luscious treat from another recipe. It is super-easy to make."

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 15 servings.

Number Of Ingredients 8

Ingredients

1 package (.3 ounce) sugar-free lime gelatin
1 cup boiling water
1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup sugar
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
1 carton (8 ounces) reduced-fat whipped topping, thawed, divided

Steps:

In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.

Nutrition Facts : Calories 139 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 3g protein.

LIME ANGEL SQUARES

Lime Angel Squares image

This is a super easy light and airy dessert..Yum! I found this recipe in the May, 2011 issue of Taste of Home magazine.

Provided by Cassie *

Categories Other Desserts

Time 20m

Number Of Ingredients 8

Ingredients

1 pkg 3 ounce, lime jello
1 c boiling water
1 (8 inch) prepared angel food cake, cut into 1 inch cubes
1 pkg (8 oz) cream cheese, cubed
1/2 c sugar
2 tsp lemon juice
1 1/2 tsp grated lemon peel
1 - 8 oz cool whip topping, thawed

Steps:

1. In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes.
2. Place cake cubes in a 13 x 9 dish coated with cooking spray. In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and peel. Add gelatin mixture, beat until combined. Fold in 1 1/2 cups cool whip topping.
3. Spread over cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares, top with remaining cool whip.