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Snowball Cake Recipe
|Sugar free gelatin||2⁄3 Ounce (1 Package)|
|Hot water||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
|Frozen low fat nondairy whipped topping||1 Cup (16 tbs), thawed|
|Strawberries||2 Cup (32 tbs) (Fresh / Frozen, Sugar Free, Defrosted)|
|Angel food cake||1 , cut into 1 inch (2.5 centimeter) cubes|
Serving size: Complete recipe
Calories 521 Calories from Fat 158
% Daily Value*
Total Fat 18 g27.1%
Saturated Fat 1.2 g6.1%
Trans Fat 0 g
Cholesterol 6.6 mg
Sodium 370.2 mg15.4%
Total Carbohydrates 84 g28%
Dietary Fiber 7 g28.1%
Sugars 19.5 g
Protein 12 g23.9%
Vitamin A 0.8% Vitamin C 343.8%
Calcium 7.1% Iron 8%
*Based on a 2000 Calorie diet
Add the hot water and stir until the powder is dissolved.
Add the cold water and stir to combine.
Refrigerate an hour or so until partially set.
In another bowl, fold together the whipped topping and the strawberries.
Fold into the partially set gelatin.
Return to the refrigerator.
Line a deep mixing bowl with long pieces of waxed paper.
The pieces should extend over the edge, travel down the inside of the bowl and up the other side, extending past the rims.
Use several overlapping strips so the inside of the bowl is totally covered.
Alternate layers of the gelatin mixture with cake cubes in the bowl.
Refrigerate 8 hours or overnight.
Before serving, put a cake plate upside down on top of the bowl.
Turn the whole thing over.
Peel off the waxed paper carefully.