1 1/3 c Water
3 Egg whites (I used Just
-Whites dissolved in water
-per directions)
1 Box (18.5-oz) light yellow
-cake mix (I used Betty
-Crocker Sweet Rewards)
Vegetable oil cooking spray
2 c Skim milk
1 pk (3.4-oz) instant banana
-cream pudding and pie
-filling mix (I used
-Snackwell’s; but would
-have preferred Jell-O
-sugar free)
1 cn (15-oz) unsweetened crushed
-pineapple; drained
2 c Reduced-calorie frozen
-whipped topping; thawed (I
-used Cool Whip Lite)
1/4 c Shredded coconut; toasted
-(High in fat; could omit
-without ruining the taste
-of the cake)
From: crystald@ruf.rice.edu (Crystal D. Davis)
Date: Wed, 26 Jun 1996 09:59:14 -0500 (CDT)
This is a duplicate – originally posted 6/7/96 – but FRITZ@QHORSE.STX.XOM
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,
Yields
16 Servings