Lime Angel Squares From: anninsd Email: Date: Sunday, January 11, 2004 (3:14:50 PM AZ) This recipe is from Taste of Homes Light and Tasty Magazine. I made it yesterday and it is very good. You could even lighten it more by using Splenda and I think f/f cream cheese would work. I made a boxed angel food cake mix and cut it in half. Froze half for later use. I also used f/f Cool Whip
Luscious Lime Angel Square
1 pkg. (3 oz) sugar free lime gelatin 1 c. boiling water 1 prepared angel food cake (8 inches) cut into 1 inch cubes 1 pkg (8 oz) reduced fat cream cheese, cubed 1/2 c. sugar 2 tsp. lemon juice 1 1/2 tsp. grated lemon peel 1 carton (8 oz) reduced fat whipped topping, thawed - divided
In a bowl dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 min. Place cake cubes in a 9 x 13" dish coated with nonstick cooking spray. Set aside.
In a small mixing bowl, beat cream cheese until smooth. Beat in sugar, lemon juice and peel. Add gelatin mixture, beating until combined. fold in 1 1/2 c. whipped topping. Spread over cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares: top with remaining whipped topping.
Yield 15 servings
One piece equals 139 cal, 4 g fat, 8 mg chol, 145 mg sod, 21 g carb, trace fiber, 3 g protein.
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