Publisher Photo
Publisher Photo
Folks are pleasantly surprised to see the red and green layers when I cut them a slice of this light and festive cake.—Sandy Wood, Hiawassee, Georgia
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 2-1/2 cups unsweetened applesauce, divided
  • 1 package (.3 ounce) sugar-free lime gelatin
  • 21 whole graham crackers (about 5 inches x 2-1/2 inches), divided
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

In a bowl, combine raspberry gelatin powder and 1-1/4 cups of applesauce; mix well. In another bowl, combine lime gelatin powder and remaining applesauce; mix well. Place three graham crackers side by side on a plate. Cover with a third of raspberry-flavored applesauce. Top with three more crackers and a third of lime-flavored applesauce. Repeat layers twice; top with remaining crackers. Frost the top and sides with whipped topping. Refrigerate overnight. Cut into 1/2-in. slices. Yield: 16 servings.
Originally published as Light Christmas Cake in Country Woman November/December 1998, p36

Nutritional Facts

1 slice: 95 calories, 3g fat (0 saturated fat), 0 cholesterol, 97mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fruit, 1/2 fat.

  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 2-1/2 cups unsweetened applesauce, divided
  • 1 package (.3 ounce) sugar-free lime gelatin
  • 21 whole graham crackers (about 5 inches x 2-1/2 inches), divided
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  1. In a bowl, combine raspberry gelatin powder and 1-1/4 cups of applesauce; mix well. In another bowl, combine lime gelatin powder and remaining applesauce; mix well. Place three graham crackers side by side on a plate. Cover with a third of raspberry-flavored applesauce. Top with three more crackers and a third of lime-flavored applesauce. Repeat layers twice; top with remaining crackers. Frost the top and sides with whipped topping. Refrigerate overnight. Cut into 1/2-in. slices. Yield: 16 servings.
Originally published as Light Christmas Cake in Country Woman November/December 1998, p36

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