This is a layered cake I make my husband on his birthday, which is today and I just ate two pieces! You’re probably saying to yourself, “Yes, Carolyn, but you’d eat two pieces of ANY birthday cake.” True, but this one is guilt-free and it doesn’t make John, who was diagnosed with Type 1 diabetes 28 years ago, feel like he’s being deprived. We could easily order a regular birthday cake, but this one doesn’t force him to take an unusual amount of insulin and he doesn’t get a sugar rebound.
Here’s exactly what I did, but you can experiment with the flavors your family likes. The carb count on the Angel Food Cake is 11 grams per serving.
INGREDIENTS
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2 boxes vanilla or banana-flavored sugar-free, fat-free Instant Jell-O pudding. (1 oz box)
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2 boxes strawberry sugar-free Instant Jell-O. (0.30 oz box)
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1 Sugar-free Angel Food Cake loaf made by Hill & Valley. (7 oz. Got mine at Jewell)
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1 container of Cool Whip reduced sugar
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1 banana
Make the strawberry Jell-O and pour it into an 8 x 8 baking dish. Slice banana and add to Jell-O. (I only used about 3/4ths of the Jell-O.)
Chill it just until it starts to gel. Slice the Angel Food Cake loaf length-wise so you have two retangular pieces. Remove Jell-O from the fridge, and press the pieces of cake into the Jell-O to make the second layer of the cake. The cake shouldn’t be completely immersed in the Jell-O. Return to the fridge and let it chill for about a half hour more. Make the pudding, and spread it on top of the cake for your third layer. Cover the entire cake with Cool Whip for the fourth layer.
Hope you like it!
Tagged: cakes, cakes for diabetics, cooking, diabetes, food for diabetics, healthy cakes, healthy recipes, recipes, recipes for diabetics, sugar-free cake for diabetics, sweets for diabetics, Type 1 diabetes
