Fruity Angel Cake (for diabetics)

You will need:

• 1 package of Angel Food Cake mix ( I like Pillsbury best)
• 1 package of sugar free Jell-o, orange or raspberry
• 3/4 cup boiling water
• 1/2 cup cold water
• 2 cups light whipped topping such as Cool whip
• 1 Can mandarin oranges or 1 small box, 1/2 pint of fresh raspberries
• mint leaves for decoration

Prepare cake mix according to directions on box and pour into a casserole dish or a 13X9 inch baking pan and bake at 350 degrees for about 35 to 40 min.  Should be firm to the touch when done.  invert to cool.  

With a large 2 prong meat fork, poke holes in the cake 1, 1/2 inches deep and 1/2 inch apart.  In a small bowl or mixing cup, pour the boiling water and empty the contents of the Jell-o packs into the water stirring till dissolved then add cold water and stir.  Pour the Jell-o water all over the cake so that it will go down into the holes you created with the fork.  Refrigerate for 3 hours then frost with light Cool whip and decorate with 2 mandarin orange slices and a mint leaf for each serving.  Or, use raspberries in the same way.  You will get about 15 servings.

Calorie count is 140,1 g. fat, 28 carbohydrates, 3 g. protein, 240 mg. of sodium, and the diabetic exchange is 1 starch and 1 fruit.

Delicious!  Who says dieting has to be boring?

ENJOY!!