Berries and Cream Cake

1 angel food cake, cut in 1-inch cubes (approximately 8 cups)
2 packages (0.3 ounce each) sugar-free strawberry gelatin
2 cups boiling water
1 package (10 ounces) frozen sliced strawberries in syrup
1 package (8 ounces) light cream cheese
2 tablespoons lemon juice
1 teaspoon lemon zest, finely chopped
1 cup powdered sugar
2 cups light frozen whipped topping, thawed

Set heart insert of Springform Pan on a sheet of aluminum foil. Fold foil up around edges securely. Place heart insert in springform pan assembled with flat base. Place cake cubes in Classic Batter Bowl. In a separate bowl, dissolve gelatin in boiling water. Add frozen strawberries; stir until fruit is thawed. Place in refrigerator and chill until slightly thickened. Pour gelatin mixture over cake cubes; stir gently until cubes are coated. Pour into foil-lined heart insert. Place in refrigerator until mixture is set. While cake is chilling, beat cream cheese, lemon juice, lemon zest and powdered sugar. When cake has set, spread cream cheese mixture over strawberry base. Spread whipped topping over cream cheese mixture.To unmold, run a sharp knife around edges of heart insert. Release clamp on rim and lift off heart insert.

Garnish with fresh strawberries.

Yield: 8-12 servings

Nutrients per serving: Calories 316, Total Fat 7 g

Variation: Substitute raspberry flavored gelatin and frozen raspberries for the strawberry flavored gelatin and frozen strawberries.

Pampered Chef