Foodie Friday: 5 Minute Raspberry Cream Cake

One tiny raspberry is beautiful. But if you put a whole bunch of them together, something magical happens: a divine dessert.
When time is short and company is coming, I rely on a few sure-fire recipes, and Five Minute Raspberry Cream Cake is one of my favorites.
Five Minute Raspberry Cream Cake

What You Need:

• 1 sugar free angel food cake
• 2 boxes raspberries
• 2 cans Pillsbury Creamy Supreme Reduced Sugar Vanilla icing
• Whipped cream (sweeten with Splenda to taste)
  
• Ice sides and top of cake. Whip cream and spoon into a pastry bag with a star tip (or use a plastic bag) and decorate top and bottom of cake. Pile raspberries in the cake's center hole. Garnish top and bottom of cake with raspberries.

(A word about the reduced sugar icing. It has 50% less sugar than, say Betty Crocker's Whipped Cream icing, but it has 20 more calories per two tablespoons. It also has 17 carbs per serving, as opposed to the BC's 15. We're trying to use less sugar, not eliminate it. The reduced sugar icing is good--even Dr. Gollum liked it--but I sure wish it had 50% less calories.)

If you're looking for a quick dessert that's refreshing, indulgent, and not horribly unhealthy, you might want to try it.
I'll meet you on the porch in 2 minutes for a sample.

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