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Wave Your Flag Cake from Kraft

Kraft has a great recipe for a "cake" that is rich in fruits and as patriotic as any American would want to get.  Let me give some hints on how to make it healthier.

You can cut fats, calories and cholesterol by using fat-free or low fat pound cake, or even angel food cake, and fat free or lite Cool Whip.  Cut some sugar and calories by substituting one or both of the 4-oz. packages of regular Jell-o with sugar-free Jell-o.

Don't stint on the fruit:  that's where the nutrition is.  But be sure to wash the fruit well to avoid germs, molds and pesticides.  

It is a beautiful flag, isn't it?

4 cups fresh strawberries, divided
1-1/2 cups boiling water
1 pkg. (6 oz.) or 2 pkg. (3 oz. each) Jell-o Gelatin, any red flavor
ice cubes
1 cup cold water
1 pkg. (12 oz.) prepared pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub (8 oz.) Cool Whip Whipped Topping, thawed

Slice 1 cup strawberries; cut remaining strawberries in half. Set aside.

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved.  Add enough ice cubes to cold water to measure 2 cups.  Add to gelatin; stir until ice is melted.  Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).

Meanwhile, cover the bottom of a 13x9-inch dish with cake slices.  Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake slices.

Refrigerate 4 hours or until firm.  Spread with Cool Whip.  Arrange strawberry halves on Cool Whip for stripes of flag, and the remaining blueberries for stars.  Keep refrigerated.

The Sneaky Kitchen
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