This is a great dessert option for everyone, even diabetics. This easy-to-make Broken Glass Cake recipe is a light, tasty and low-calorie cake that everyone will love. It’s a perfect take-along to a family picnic, reunion or just to end off a meal at home. I make mine with Splenda, but it can be made with sugar.
Easy to make Broken Glass Cake
This recipe is made in a 9-by-13-inch baking dish, and the nutritional information is for a 2-inch square piece. You can divide it up into smaller dishes, but you will have to make adjustments to the nutritional information.
I also used sugar-free Jello. Choose three different flavours and colours.
I chose strawberry, orange, and lemon for this recipe. The different colours look a little more interesting in the desert, but if you only like one particular flavour, choose the flavours that suit your taste. You could certainly use regular Jello, but again, you would have to adjust the nutritional information. Wouldn’t this look cool on the 4th of July in red, yellow (for the white), and blue? How about black grape and orange on Halloween or red and green on Christmas?
Ingredients List
Graham baking crumbs
granulated sugar or Splenda
canola oil
3 packages of sugar-free Jell-O ( or regular)
Cool Whip Light (i tub)
pineapple juice
Kitchen tools
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A low calorie, light and tasty dessert that the whole family will love
Prep Time 40 minutesmins
Course Dessert
Cuisine American
Servings 24
Calories 95kcal
Crust
1 1/2c graham crumbs
1/4cGranulated Splenda ( or sugar)
1/4cButter – Softened
Filling
1 1/2packageunflavored gelatin ( we used Knox)
1.3c cold water
3packages sugar-free jello mix
3cCool whip light
1 1/2c pineapple juice
The day before
Make the three Jello packages according to the package instructions.
Pour each one into a shallow dish and chill until firm.
Once they are firm, cut the jello into cubes. We use glass pie plates, but as long as they are shallow and allow you to cube the jello, any shallow dish will do.
Crust
In a small bowl, mix graham crumbs, Splenda (or sugar), and oil (or butter). Mix thoroughly.
Take three tablespoons of the crumb mixture and set aside.
Spread the rest of the crumb mixture evenly in the bottom of a 9″ by 13″ baking Set aside.
Filling
In a small bowl, add the unflavored gelatin to the cold water. Lightly stir to mix and set aside.
In a small saucepan, bring the pineapple juice to a boil. Remove from heat.
Add the gelatin mixture to the pineapple juice and stir until dissolved.
Pour the pineapple juice mixture into a large mixing bowl and place it in the freezer for about 20 minutes to cool down.
Cut the jello into 1 inch cubes (The easiest way to do this is to use a knife and cut lines across your dish in both directions about an inch apart. Use a thin spatula to remove the cubes from the dish.)
Put all the cubed Jello into a large mixing bowl.
Remove pineapple mixture from the freezer. (Make sure it has cooled)
Add the Cool Whip to the juice and lightly fold in. ( It should be well mixed, but only stir lightly, so as not to lose the fluffiness of the Cool Whip.)
Add the Cool Whip mixture to the cubed Jello and fold in gently.
Pour over the graham crust and smooth the top with a spatula.
Sprinkle the reserved crumb mixture over the top.
Chill in the refrigerator for at least 3 hours or until firm.
Cut into 2-nch squares for serving.
Nutritional value – low-calorie broken glass cake with graham crust using Splenda
Nutritional value – broken glass cake with graham crust using sugar
Thanks for visiting Baker Street Living.
This website contains affiliate links. As an Amazon affiliate, I earn a small commission from qualifying purchases (at no cost to you).
Jeannie notes.. Above is curated for evaluation and recommendation from bakerstreetliving.com
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