Diabetic-Friendly Low-Calorie Broken Glass cake
An easy to follow light and tasty diabetic-friendly low-calorie broken glass cake
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Servings: 24
Calories: 83kcal
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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
Calories: 83kcal | Carbohydrates: 10.5g | Fiber: 2g | Net Carbs: 8.5gr | Protein: 6g | Fat: 4.5g | Saturated Fat: 1.7g | Sodium: 47mg