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. Recipe created by Tracey of The Naked Diabetic
This low-calorie broken glass cake is a great dessert option for everyone, not just diabetics. It’s light, tasty, low carb and low calorie. This recipe is made using sugar-free jello and it is no-bake. Sugar-free jello is a must-have in our diabetic-friendly pantry and we use it in many of our sugar-free desserts.
This is one of my family’s favourite desserts, out of all of our diabetic-friendly desserts. If you like desserts as much as I do, I know you are going to love this one too.
Special Equipment
- small saucepan
- 9 by 13-inch baking dish
- glass pie plates
Ingredients List
- graham cracker crumbs
- Splenda
- canola oil or butter
- 3 packages of sugar-free jello
- sugar-free cool whip
- pineapple juice (unsweetened)
- unflavoured gelatin
IMPORTANT – MAKE AHEAD
AHEAD OF TIME Make the three jello packages, pour each one into a shallow dish and chill until firm. You will be cubing them, once they are firm, so a shallow baking dish works the best. I used glass pie plates, but as long as they are shallow and allow you to cube the jello, any shallow dish will work well.
Recipe for Low-Calorie Broken Glass Cake
Diabetic-Friendly Low-Calorie Broken Glass cake
Ingredients
- 1 1/2 cup Graham crumbs
- 1/4 cup Splenda
- 1/4 cup Canola Oil
- 1 1/2 pkg unflavoured gelatin
- 1/3 cup cold water
- 3 pkgs sugar-free jello
- 3 cups sugar-free Cool Whip
- 1 1/2 cup pineapple juice
Instructions
Crust
- In a small bowl, combine graham crumbs, splenda and oil.
- Mix thoroughly until it is a loose sticky crumble.Reserve 3 tbsp of the mixture to sprinkle on top.
- Spread the graham crumb misture into the bottom of a 9 by 13:" baking dish.
- Chill crust for at least one hour.
Filling
- Cut the chilled jello into cubes and place in a bowl and set into fridge until ready to use.
- In a small bowl, add the cold water and sprinkle unflavoured gelatin on top of the water.
- In a medium-sied saucepan bring the pineapple juice to a boil
- Remove pan from heat.
- Add the gelatin mixture to the pineapple juice and stir until dissolved.
- Pour the pineapple juice into a large mixing bowl and place in the freezer for about 20 minutes to cool.
- Remove from freezer.(check to see that it is cooled)
- Add the cool whip to the pineapple juice mixture, folding in gently. Do not stir too hard as you need to keep the fluffiness of the cool whip.
- Add the pineapple/gelatin mixture to the cubed jello and fold gently until mixed.
- Pour the mixture over the crust and smooth the top with a spatula or spoon.
- Sprinkle the remaining 3 tbsp of graham crumbs over the top of the cake.
- Chill for at least 3 hours before serving.
Nutrition
Helpful Tips
The Jello
I used sugar-free jello. Choose three different flavours and colours. I chose, strawberry, orange, and lemon for this recipe. The different colours look a little more interesting in this low-calorie broken glass cake, but If you only like one particular flavour, then choose the flavours that suit your taste. You could certainly use regular jello, but again, you would have to adjust the nutritional information. Wouldn’t this look cool on the 4th of July in red, yellow (for the white) and blue?
The Crust for the low-calorie broken glass cake
- This crust does not require baking before use. You can bake it if desired but this recipe is well suited to a no-bake crust.
If you prefer to use Almond Flour in place of graham crumbs, check out our recipe for Sugar-Free Peach Cheesecake, which uses an almond flour crust.
Cool Whip or whipped cream for the low-calorie broken glass cake
The reason this recipe calls for a sugar-free Cool Whip is to keep the recipe as low-calorie as possible. If you can’t get sugar-free choose as low a calorie, low-carb version as the substitute. Using homemade whipped cream is also a great option but will increase the calorie content.
Using a different Sweetener
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you or you have a preferred sweetener, by all means, make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
Storing and Freezing
The Sugar Free Broken Glass Cake can be stored in the refrigerator for up to 3 days. It will start to separate and you may see water forming in the bottom and the crust will get soggy after the 3rd day.
Freezing is not recommended.
How to Make Sugar Free Broken Glass Cake
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
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