Another great tried and true recipe today. This one I’ve been making for ten years and is about the only dessert I won’t eat because I’ve made it so much. Both sides of the family love it and it was devoured when I brought it in for a work potluck yesterday. My sister-in-law has tried variations with different kinds of pie filling and you have the option to make this as rich as you want or absolutely fat free. The best part is nearly all these ingredients are probably on sale at your local supermarket this week.
Cherries in the Snow
1 (8-ounce) tub fat-free cream cheese
1 cup sifted powdered sugar
1 (12-ounce) carton frozen reduced-calorie whipped topping, thawed
8 cups (1-inch) cubed angel food cake
1 (20-ounce) can light cherry pie filling
Beat cream cheese at medium speed of a mixer until smooth. Gradually add the sugar, beating until blended. Gently fold in whipped topping.Place half of cake cubes in a large glass bowl; top with half of cheese mixture. Spread half of cherry filling over cheese mixture. Repeat layers with remaining cake cubes, cheese mixture, and cherry filling. Cover and chill.
Yield: 12 servings (serving size: 1 cup)
CALORIES 212 (17% from fat); FAT 3.9g (sat 2.5g,mono 0.0g,poly 1.3g); PROTEIN 5.5g; CHOLESTEROL 4mg; CALCIUM 100mg; SODIUM 279mg; FIBER 0.0g; IRON 0.2mg; CARBOHYDRATE 39g
Cooking Light, NOVEMBER 1997
I'm Heather. I live in Michigan with my husband and daughter and maintain this little enterprise while working full time and attending grad school part time. Don't ask me how I do it because I really couldn't tell you.
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Sounds delicious — I’ll have to try it!
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