Recipe: Strawberry Angel Squares (using angel food cake mix and Jell-O)

STRAWBERRY ANGEL SQUARES

1 package Betty Crocker white angel food cake mix
1 cup boiling water
1 (3 ounce) package strawberry flavored gelatin
1 (15 1/4 ounce) can crushed pineapple in juice, drained (reserve 1/2 cup juice)
1 cup low-fat creamed cottage cheese (small curd)
1 (10 ounce) package frozen sweetened strawberries, thawed (or 1 cup sweetened sliced strawberries)
Fresh strawberries (optional, for garnish)

Bake and cool cake as directed on package. Cut cake vertically into halves. Freeze one half for future use. Remove crust from other half; cut into about 1-inch cubes.

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in reserved pineapple juice; set aside.

Place cottage cheese in blender container. Cover and blend on medium speed, stopping blender frequently to scrape sides, until smooth, 1 to 2 minutes. Add gelatin mixture. Cover and blend on medium speed until smooth, about 15 seconds.

Return cottage cheese mixture to large bowl. Stir in pineapple, strawberries and cake cubes. Pour into square baking dish, 8x8x2 inches.

Refrigerate until firm, at least 6 hours. Garnish with fresh strawberries if desired.

Makes 9 servings
From: Recipelink.com
Source: Recipe card ad: Baking to Your Heart's Content, Betty Crocker Angel Food Cake Mix, General Mills Inc., not dated

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