Description
A light and airy angel food cake layered with sugar-free raspberry cream and fresh raspberries. A delightful, guilt-free dessert that’s perfect for any occasion.
Ingredients
Scale
- 1 store-bought sugar-free angel food cake (or 1 box sugar-free angel food cake mix)
- 1 cup fresh raspberries for the creamy mix
- 2 boxes (3.4 oz each) sugar-free instant vanilla pudding mix
- 2 cups cold heavy whipping cream
- 1 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp raspberry extract (optional)
- 2 cups fresh raspberries for topping
- Sugar-free whipped topping for serving
- Mint leaves for garnish
Instructions
- Prepare the angel food cake: Slice the cake into 1-inch cubes.
- Make the sugar-free raspberry whipped cream: In a large bowl, combine sugar-free pudding mix, heavy cream, almond milk, vanilla, and raspberry extract, then add fresh raspberries and whip until thick.
- Assemble the dessert: Layer cake cubes at the bottom, followed by the whipped cream mixture and fresh raspberries. Repeat layers, ending with the cream mixture on top.
- Chill and garnish: Refrigerate for at least 2 hours. Before serving, add more raspberries, whipped topping, and mint leaves for garnish.
Notes
For best results, chill overnight. Can substitute other berries and alternatives like chocolate or lemon pudding mix.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: sugar-free cake, angel food cake, raspberry dessert, healthy dessert, easy dessert