Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 16 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 Egg whites (I used Just
- 1 Box (18.5-oz) light yellow
- Vegetable oil cooking spray
- 1 pk (3.4-oz) instant banana
- 1 cn (15-oz) unsweetened crushed
- 2 c Reduced-calorie frozen
- 1/4 c Shredded coconut; toasted
- 1 1/3 c Water
- 2 c Skim milk
Preparation
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 G Internet, G Internet.
