1 Break the angelfood cake into 1/2" to 1" pieces and spread them evenly into a 9 x 13 glass cake pan. 2 Thaw the strawberries, put into a bowl and sweeten to taste. 3 Mix the jello with 1 1/2 cups of 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 angelfood cake pieces and slightly "squish" the liquid into the cake pieces. 6 Frost the cake with the thawed Cool whip and top the Cool Whip with fresh sliced or whole strawberries that still have the green tops on them. 7 Refrigerate for several hours. 8 Cut into 3" x 3" squares and serve.
Additional Information
I have several family members including myself who are diabetic (Type 2) so every time we get together I serve this dessert winter, spring, summer or fall. It is delicious and NO ONE knows that it is "diabetic". Also, the Splenda is just for taste. Since everyone's taste is different, I suggest trying the strawberries first then adding the Splenda to their own taste.
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Ok guys. I go through recipes and I get mind boggled. It seems that J's sugars soar after lunch as he is having a hard time finding things for lunch that are good for him...