Not only is this an uplifting dessert, but it’s virtually fat-free and has no cholesterol. Best of all, it’s a delicious, tart treat that comes together easily.
—SHERI ERICKSON MONTROSE, IA
PREP: 15 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 12 SERVINGS
1package (16 ounces) angel food cake mix
1/2teaspoon almond extract
1/2teaspoon vanilla extract
1package (.3 ounce) sugar-free raspberry gelatin
1package (12 ounces) frozen unsweetened raspberries, thawed
1tablespoon sugar
1. Prepare cake batter according to package directions. Fold in extracts. Spoon two-thirds of the batter into an ungreased 10-in. tube pan. Add gelatin powder to remaining batter; drop by tablespoonfuls over batter in pan. Cut through with a knife to swirl.
2. Bake the cake according to package directions. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake from pan. Cut into slices.
3. Combine raspberries and sugar; serve with cake.