1 sugar-free angel food cake (I buy mine at Walmart)
2 cans (20-oz each) Splenda sweetened cherry pie filling
1 carton sugar-free frozen whipped topping, thawed
Pecan pieces for garnish, if desired
In a large bowl, break up half the cake into bite-size pieces and spread over bottom of bowl.
Top cake pieces with one can of the pie filling, spreading evenly over the cake.
Top pie filling with approximately 2/3s to 3/4s of the whipped topping.
Repeat the process ending with the remaining whipped topping in the center of the dish. Sprinkle the pecans over the topping as a garnish, if desired.
Notes: Nuts are good for diabetics, especially with sweets; so I would not eliminate the nuts. Almonds would also go good with cherry pie filling.
Other pie fillings such as blueberry, apple, etc work well, too. With apple I like to sprinkle a little ground cinnamon on the top.
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