Sweet teeth

This past week has been really great. I worked out Monday - Friday. Saturday we spent the day walking all over PGH looking at apts and today I tried to recover from a bachelorette party. So lots of great physical activity, minus today.

I do not really have a sweet tooth. Even the sweets I do enjoy are not so much sugary as they are fruity or peanut butter. But on those occasions that I do get a sweet craving, angel food is my go-to cure. An angel food cake box mix is the key ingredient in a lot of super quick, healthy desserts.

For this recipe, you can make your own cake--either a loaf or a traditional cake. For a time saver, I like to use the prepackaged single-serving size angel food cakes.

Ingredients:
angel food cake
12 oz container fat free cool whip, thawed
14 oz can fat free sweetened condensed milk
1/2 pint raspberries

For the "icing": Mash the raspberries in a large mixing owl. You can use a fork or a potato masher. Using a whisk, whisk in the sweetened condensed milk and then fold in the cool whip. Put in the freezer for 15-20 minutes.

With individual cakes just dollop the icing on top.

If you are not using individual size cakes, slice the cake into 3 horizontal layers. Put the first layer on the serving plate and spread the icing on top. Repeat with the second and third layer and complete icing the cake. ENJOY!

This recipe is very versatile. Instead of the raspberries, you can use strawberries or pineapple or blueberries...or add 1/3 cup of key lime juice, or orange juice, or coffee or fat free chocolate syrup...or add 1/4 cup of peanut butter or Nutella. The possibilities are endless!

The numbers per serving (these will vary based on what you add):
Fat: 0
Calories: 270
Fiber: 8
Protein: 5