Amen to this.
Here's a sugar-free recipe I posted awhile ago. It's heart smart & sugar-free (it sure doesn't taste sugar-free!) Enjoy.
ANGEL FOOD RASPBERRY JELLO CAKE
1 - 13 oz. sugar-free angel food cake
2 small packages sugar-free raspberry Jello
2 small packages sugar-free instant vanilla pudding mix
2 cups 2% milk
2 - 10 oz. packages frozen raspberries (no sugar added)
1 - 8 oz. container sugar-free Cool Whip
Slice angel food cake and place in a 9 x 13 inch pan. Overlap if necessary and press down a little to make it fit in the pan. Dissolve Jello in 2 cups boiling water, mix well; add frozen raspberries and chill until almost set. Mix 2 cups milk with pudding and beat until thick and creamy. Add Cool Whip and blend thoroughly. Spread pudding mixture evenly over cake; spread Jello mixture on top and chill. (Keep raspberries frozen until ready to add to Jello)
Originally Posted by QuiltE
If you're wanting to keep to low sodium ... use the basics/staples as your ingredients.
The more processed ingredients, the higher the sodium will soar.
i.e. items that are bagged, boxed, canned, bottled, etc. ... pre-mades!