Recipe by PaulaG
DH is diabetic and I was looking a different cake for him to enjoy without to much guilt. This recipe comes from kraftfood.com. The only thing I did was cut the recipe in half, make it in a 6-inch sprinform pan and use chocolate chips instead of semi-sweet baking chocolate. If you don't have a 6-inch pan you can use an 8 inch cake pan or tart pan.
Top Review by JuniorChef101
I made this for the 4th of July this year, my family enjoyed it. I personally thought it was a bit too jello-y, but was light and good. I was really happy that it turned out well because my father is diabetic and lots of diabetic desserts turn out not so well. It was very refreshing. Thank you :)
- 3⁄4 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 1 cup strawberry
- 3 -4 whole strawberries
- 1 (1/3 ounce) package sugar-free strawberry gelatin
- 3⁄4 cup water, boiling
- 1 cup ice cube
- 1 1⁄4 cups frozen whipped topping, thawed
- 1⁄4 cup chocolate chips
Directions See How It's Made
- Mix the crumbs and butter together.
- Press firmly into bottom and halfway up sides of a 6-inch springform pan that has been sprayed lightly with non-stick cooking spray.
- Place in freezer while preparing filling.
- Pulse the 1 cup strawberries in food processor until finely chopped, scraping sides 2 to 3 times.
- In a medium size bowl, add the strawberry gelatin and stir in boiling water.
- Continue to stir until gelatin is completely disolved, 2 minutes.
- Add the ice cubes; stir until melted.
- Fold in whipped topping and chopped strawberries; stir gently with wire whisk until well blended.
- Refrigerate gelatin mixture for 10 minutes or until mixture is thick and will mound.
- Spoon into prepared crust.
- Refrigerate the cake for a minimum of 3 hours.
- Remove sides of pan, slice reserved strawberries and arrange on top.
- When ready to serve, place chocolate chips in small microwave dish and microwave until melted.
- Slice the cake into 4 to 6 servings and drizzle with melted chocolate.
- Please note: If you have additional filling, it can be spooned into a 1/2 cup custard cup and sprinkled with additional graham cracker crumbs.