STRAWBERRY BLISS
My dad is diabetic and he loves desserts. While perusing a website for diabetics I ran across this low carb version of a family favorite (strawberry shortcake)and it's been a hit ever since.
Provided by Lori Odom
Categories Fruit Desserts
Time 20m
Number Of Ingredients 5
Steps:
- 1. Break the angel food cake into 1/2" to 1" pieces and spread them evenly into a 9 x 13 glass cake pan.
- 2. Thaw the strawberries, place into a bowl and stir in sweetener to taste.
- 3. Mix the dry jello with 1 1/2 cups boiling water to dissolve.
- 4. When jello is cooled but not set, stir in the thawed strawberries.
- 5. Evenly pour the strawberry mixture over the angel food cake pieces and slightly "squish" the liquid into the cake pieces.
- 6. "Frost" the cake with the thawed whipped topping. If desired, garnish the cake with fresh sliced or whole strawberries.
- 7. Refrigerate for at least 3 hours before serving. Cut ito 3 x 3 squares to serve. Keep leftovers refrigerated.
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