Yield: 6 servings
Measure | Ingredient |
---|---|
¾ cup | Cake flour |
⅓ cup | Nonfat dry milk powder |
1 \N | Env. (4 svgs) low cal chocolate pudding mix |
1 teaspoon | Baking powder |
4 \N | Eggs, separated |
1 tablespoon | Lemon juice |
2 tablespoons | Sugar |
½ cup | Evap skim milk |
½ teaspoon | Vanilla |
1 dash | Salt |
½ cup | Thawed cool whip (or use my mock cool whip recipe) |
2 mediums | Bananas |
From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING echo Exchanges: ½ protein, ½ bread, ½ fruit, ½ milk, 30 opt.
calories, per serving. Designed for Week 4 or later.
1. Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray sides with Pam.
2. Onto wax paper, sift together flour, dry milk, pudding mix, and baking powder; set aside.
3. In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture and milk; add vanilla. Beat a med-high til mixture is combined.
4. In separate bowl, using clean beaters, beat egg whites with salt til stiff peaks form. Gently stir ¼ of beaten egg whites into batter; carefully fold in remaining egg whites.
5. Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out clean.
6. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool.
7. Remove wax paper from cooled cake; transfer cake to serving platter and spread top with Cool Whip. Peel and slice bananas; transfer slices to small bowl, add lemon juice, and toss gently.
Decoratively arrange banana slices over whipped topping. To serve, cut cake into 8 equal pieces.