Sugar Free Red, White, and Blue Cake

Submitted by Heather Beldin

"I had gastric bypass, 3months ago, and missed having something sweet. This was perfect, didn't affect my new tummy at all, and was oh so good. Great 4th of July dessert."

 

• Ready In: 40mins
• Ingredients: 7
• Yields: 1 cake
• Serves: 8

ingredients

• 1 sugar-free angel food cake (I got mine at walmart for three dollars)
• 226.79 g sugar-free Cool Whip
• 473.19 ml strawberry, washed and sliced
• 473.19 ml blueberries
• 29.58 ml Splenda sugar substitute
• 4.92 ml of fresh mint (or dried works)
• 4.92 ml cinnamon

directions

1. Mix chopped strawberries and blueberries in a bowl with splenda and mint. Refrigerate for 30 minutes to 2 hours.
2. Mix cool whip with cinnamon.
3. Cut angel food cake horizontally.
4. Add 1/2 of the cool whip to the bottom portion of the cake, then add half the fruit.
5. Place top on the cake, then add rest of the cool whip and fruit.