One of the things we all struggle with while trying to lose weight is eating in moderation. Above that? Eating in moderation during the holidays. Holiday get togethers are traditionally centered around food, which pretty much sucks because it’s nearly impossible to turn down my sister’s cheesecake or my Mom’s potato salad, so I’m not going to, but I will be eating less of it this year.
To try to help ease the dilemma of fattening Easter food, I found a low fat dessert recipe that I tested this past weekend and I have to tell you, I give it four stars for TASTE, EASE, CLEAN-UP and TASTE. Oh wait, did I say taste twice?
It’s that good.
Also, no baking is involved and barely any measuring. It’s perfect for those of you that do not favor baking.
It’s also only two points per slice. While serving it to my family, my five year old son continued to say “man, why is this SO GOOD, Mom?” My six year old daughter had two slices and when we took out the leftovers the following night, we heard a round of applause (my husband being one of those happy people in the audience). I will be making this recipe on Easter and no one will ever know I found this recipe while searching for healthier Easter menu options.
Here are the basic ingredients:
The recipe calls for a 10 oz prepared angel food cake, I could only find 15 oz, so I cut some off of the bottom and re-weighed. I did this until it said 10 ounces.
You need to slice the cake, if you’re like me, you’re not very good at slicing. I used a serrated knife.
Be sure to measure everything when trying to lose weight. When you guesstimate, you’re probably wrong. The extra calories, the extra fat and the extra points can make or break your weight loss progress.
I was lucky enough to have a little helper, who loved to lick the cool whip whenever she could. The recipe calls for whole strawberries, but I sliced mine.
This recipe contains twelve servings. I always have difficulty evenly slicing my servings, this time, before slicing, I used toothpicks as my guide. Worked like a charm.
A PERFECT dessert! Simply delicious!
CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; spread top with vanilla pudding. Cover with middle cake layer, chocolate pudding and top cake layer. Spread top with whipped topping; top with strawberries.
REFRIGERATE at least 1 hour.