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6/30/08 2:12 P

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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.

Diabetic Exchanges: 1 1/2 starch, 1 fat

WW 3 pts.

Ann




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