Yield: 16 Servings
|3 \N||Egg whites (I used Just Whites dissolved in water per directions)|
|1 \N||Box (18.5-oz) light yellow cake mix (I used Betty Crocker Sweet Rewards)|
|\N \N||Vegetable oil cooking spray|
|2 cups||Skim milk|
|1 pack||(3.4-oz) instant banana cream pudding and pie filling mix (I used Snackwell's; but would have preferred Jell-O sugar free)|
|1 can||(15-oz) unsweetened crushed pineapple; drained|
|2 cups||Reduced-calorie frozen whipped topping; thawed (I used Cool Whip Lite)|
|¼ cup||Shredded coconut; toasted (High in fat; could omit without ruining the taste of the cake)|
From: crystald@... (Crystal D. Davis) Date: Wed, 26 Jun 1996 09:59:14 -0500 (CDT) This is a duplicate - originally posted 6/7/96 - but FRITZ@...
was looking for lowfat cakes and mentioned how good Jello cake was. This is another version that I got from Healthy Choice magazine. I find some low-fat baked goods a little on the dry side for my taste, but not this one.
Combine water, egg whites, and yellow cake mix in a large bowl and beat at low spped of an electric mixer 30 seconds. Increase speed to medium and beat 2 minutes. Pour batter into a 13x9x2 baking pan coated with cooking spray. Bake at 350 degrees for 35 minutes or until cake springs back when touched lightly in center. Let cool in pan on a wire rack.
Combine milk and pudding mix in a medium bowl and beat at low speed of an electric mixer 2 minutes or until thickened. Cover and chill 5 minutes.
Stir pineapple into pudding. Pierce 48 holes in top of cake using the handle of a wooden spoon. Spread pudding mixture over cake, and then spread whipped topping over pudding. Sprinkle with coconut. Store in refrigerator.
Yield: 16 servings (17% of calories from fat) 208 calories 4g fat 40.4g carbohydrate 2.8g protein 1mg cholesterol 341mg sodium Digest eat-lf.v096.n081
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .