Guilt-Free Strawberry Cheesecake Torte

Guilt-Free Strawberry Cheesecake Torte


(3 votes) 4 3

A low-fat delicious, refreshing dessert that's easy to make and terrific to eat!

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  • 1 16-oz. pkg. one-step angel food cake mix
  • 1 Tbs. confectioners' sugar
  • 1 0.3-oz. pkg. sugar-free strawberry gelatin
  • 1/2 C. boiling water
  • 1/4 C. seedless strawberry jam
  • 1 8-oz. pkg. reduced-fat cream cheese, cubed
  • 1/3 C. fat-free milk
  • 2 Tbs. lemon juice
  • 3 C. reduced-fat whipped topping
  • 1 3.4-oz. pkg. instant cheesecake or vanilla pudding mix
  • 1 C. sliced fresh strawberries
  • 1 kiwifruit, peeled, halved and sliced
  • 1-1/2 tsp. grated lemon peel

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Line a 15x10x1-inch baking pan with ungreased parchment paper. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350 degrees for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment paper; cool completely. Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill for 10 minutes. In a bowl, beat cream cheese, milk and lemon juice. Add whipped topping and pudding mix; whisk well. Reserve 1 C. Place remaining pudding mixture in a pastry bag with a large star tip. Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 C. reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat with second cake layer. Top with remaining cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon peel. Store in refrigerator.

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