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.
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 6|
|Calories from Fat: 156 (27%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 706.5mg||217 %|
|Sodium 340.9mg||12 %|
|Potassium 571.1mg||15 %|
|Total Carbohydrate 74.7g||22 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 72.6g|
|Protein 29.3g||42 %|
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Calories per serving: 572
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