| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Chocolate, Low-cal, Cakes | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Cake flour |
| 1/3 | c | Nonfat dry milk powder |
| 1 | Env. (4 svgs) low cal chocolate pudding mix | |
| 1 | ts | Baking powder |
| 4 | Eggs, separated | |
| 1 | tb | Lemon juice |
| 2 | tb | Sugar |
| 1/2 | c | Evap skim milk |
| 1/2 | ts | Vanilla |
| 1 | ds | Salt |
| 1/2 | c | Thawed cool whip (or use my mock cool whip recipe) |
| 2 | md | Bananas |
INSTRUCTIONS
From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING echo Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 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 1/4 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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