Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: break angel cake into small pieces. dissolve jello in 1 1/4 cups boiling water. add strawberries and juices. stir, and allow to cool. fold in whipped cream. pour over angel cake pieces and stir to combine. pour into 2-piece angel food pan (or bundt pan). refrigerate till firm. remove sides of pan, put onto serving platter and cut as you would a cake. serve with dollops of whipped cream and strawberries.

Target recipe: 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. 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 miture to large bowl. stir in pineapple, strawberries and cake cubes. pour into square baking dish, 8x8x2 inches. refrigerate until firm, at least 6 hours.