Mash together 1/2 cup raspberries, preserves, lime zest and juice, and Sweet’N Low sweetener in a small bowl with a fork; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Bursting with fresh berries, this sweet, airy dessert takes only 15 minutes to make.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. Basket & Bushel raspberries, divided | ||
| 3 tbsp. sugar-free red raspberry preserves | ||
| 1 tsp. lime zest | ||
| 2 tsp. fresh lime juice | ||
| 1 (0.04-oz.) packet Sweet’N Low sweetener | ||
| 1 c. Hy-Vee frozen light whipped topping, thawed | ||
| 1 tbsp. Hy-Vee light sour cream | ||
| 3 ½ c. (1-in.) cubes Hy-Vee Bakery angel food cake | ||
| Fresh mint, for garnish |
Things To Grab
- Small bowl
- Medium bowl
Directions
Fold together whipped topping and sour cream in medium bowl until combined.
Divide cake cubes and remaining 1 cup raspberries among 8 (8-oz.) glasses. Top with mashed raspberry mixture and whipped topping mixture. Garnish with mint, if desired.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 1-1/2g
- Cholesterol: 0mg
- Sodium: 105mg
- Total Carbohydrates: 20g
- Protein: 2g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%