Strawberries and Cream Cake

Kosher
Low-Calorie
Low-Cholesterol
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Weight Management
Dish type
Dessert
Serves
12
Ready in
30 minutes*

Ingredients

  • 1 (3.4-oz.) pkg. vanilla instant pudding
  • 1 (8-oz.) pkg. frozen light whipped topping, thawed and divided
  • 3 cups halved fresh strawberries
  • 1 (15.25-oz.) can crushed pineapple in juice, drained
  • 1 (8-oz.) pkg. reduced-fat cream cheese, softened
  • 1/4 cup granular no-calorie sugar substitute
  • 1/2 tsp. almond extract
  • 1 sugar-free angel food cake, sliced
  • 1 cup chopped pecans

Directions

Prep Time
30 minutes*
Ready in
30 minutes*
  1. In a medium bowl prepare pudding mix according to package directions. Fold in 1 cup whipped topping. Cover and refrigerate. In a large bowl combine strawberries and pineapple; set aside.
  2. In a large bowl beat cream cheese with an electric mixer on medium speed until fluffy. Add sweetener and almond extract. Beat until combined. Fold in remaining whipped topping.
  3. Arrange cake slices in bottom of a 13x9x2-inch baking pan. Layer evenly with pudding mixture, fruit mixture and cream cheese mixture. Sprinkle with pecans. Cover cake and refrigerate 2 to 4 hours or until firm. Cut into squares, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 215, Calories Fat 102, Total Fat 11g, Saturated Fat 4g, Cholesterol 8mg, Sodium 270mg, Carbohydrate 24g, Protein 4g
Serving Size1
Calories215
Calories Fat102
Calories (fat) extra47
Total Fat11g
Total Fat (extra)18
Saturated Fat4g
Saturated Fat (extra)22
Cholesterol8mg
Cholesterol (extra)3
Sodium270mg
Sodium (extra)11
Potassium95mg
Carbohydrate24g
Carbohydrate (extra)8
Fiber1g
Fiber (extra)7
Sugars8g
Protein4g
Omega30g
Vitamin A245IU
Vitamin A (extra)5
Vitamin C24mg
Vitamin C (extra)41
Iron0mg
Iron (extra)3