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You can use a mix of berries as the topping for this classic summertime dessert-we like combining regular raspberries, golden raspberries, and blackberries. Look for golden raspberries at farmers' markets or farm stands at the height of summer.

Source: Diabetic Living Magazine, Summer 2018


Recipe Summary

35 mins
2 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Coat an 8x4-inch loaf pan with cooking spray. Line it with a double layer of plastic wrap, letting it overhang 2 inches on the sides.

  • Combine raspberries and 1/4 cup water in a large saucepan; mash the berries. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press the mixture through a fine-mesh sieve; discard the seeds. Return to the saucepan and stir in sugar. Return to a simmer and cook until reduced to 1/2 cup, about 10 minutes more. Let cool slightly.

  • Add the remaining 1/4 cup water to a small saucepan. Sprinkle gelatin on top; do not stir. Let stand 5 minutes. Heat over medium heat, stirring, just until the gelatin is dissolved. Stir the gelatin mixture into the berry mixture. Stir in 1/2 cup whipped topping until combined. Fold in another 1/2 cup whipped topping until no streaks remain. Spoon the mixture into the prepared pan. Cover and refrigerate until set, about 1 hour.

  • Whisk milk and pudding mix in a medium bowl until thick. Whisk in one-third of the remaining whipped topping until combined. Fold in the remaining whipped topping until no streaks remain. Spread over the raspberry layer.

  • Combine graham cracker crumbs and melted butter in a small bowl. Gently press the mixture onto the pudding layer. Cover and refrigerate for 1 to 8 hours.

  • Using the overhanging plastic wrap, lift the cake out of the pan. Invert onto a serving plate and garnish with raspberries and mint, if desired.


Sugar Substitute: We do not recommend a sugar sub for this recipe.

Nutrition Facts

1 slice
138 calories; protein 2g; carbohydrates 21g; dietary fiber 3g; sugars 8g; fat 6g; saturated fat 4g; cholesterol 6mg; sodium 109mg.

1 fat, 1/2 fat, 1/2 fruit, 1/2 starch