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Lemon Raspberry Angel Cake {low fat}

A super easy, 5 ingredient treat that is almost guilt free!

Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings

Ingredients

  • 1 angel food cake store bought or homemade
  • 1 small box sugar free lemon pudding
  • 1 ½ cups low fat milk
  • 1 tub fat free cool whip defrosted
  • ½ pint raspberries

Instructions

  1. Place angel food cake onto serving platter. Slice evenly into 3 layers. Set aside.
  2. In a large bowl, whisk pudding mix and cold milk together for 2 minutes until smooth and thickened. Fold in cool whip. Spread about 1 cup of this mixture overtop the 1st layer of angel food cake. Top with 2nd layer of cake, another cup of lemon cool whip mixture and the top layer of cake. Use remaining lemon cool whip mixture to frost the outside of the cake and top with raspberries. Dust with powdered sugar, if desired. Refrigerate until ready to serve.