One of my favorite recipes is this yummy diet desert torte! And it is so cool for our hot hot summer here in Orlando. Here's the recipe if you would like to try it:
10 oz Angel Food Cake either by cooking it homemade or from your grocery store bakery.
Cut into 1" cubes.
1 Pint Blueberries
2 Pints or 1 Quart of Strawberries
For Cream filling:
12 oz Fat Free Cool Whip (I make mine homemade to save calories)
Borden Eagle Brand Condensed Milk (Fat Free)
1 package sugar-freeWhite Chocolate Pudding Instant Mix (Sugar Free)
Water ~~1 cup
Get a 2 cup measuring cup and add 3/4 cup water approximately, then pour condensed milk into the water. After all the Condensed Milk has been added, then fill to top of 2 cups with more water.
Mix or Whisk the condensed milk and water in a bowl. Mix in pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. When finished, fold in cool whip, gently, and put into refrigerator until ready to use.
Wash berries, remove stems, and use egg slicer to cut Strawberries into sections. Set aside.
Put half of in the bottom of a 14 cup Truffle dish and then add 1 cup blueberries. Top with half of pudding mixture, spreading it gently over lower levels.
Next add second layer of cake cubes, and then strawberries, and pudding mix after, continuing to the top, where you can arrange the cut strawberries fanning out from the middle with blueberries as the center. The Torte should be refrigerated until ready to eat.