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INGREDIENTS

1 tb Vanilla extract
4 1/2 c strawberries ; Sliced
3/4 c Reduced-calorie nondairy whipped topping
1 ts Cream of tartar
1/2 c Granulated sugar
1 c cake ; + 2 tablespoons sifted
9 lg Egg whites
1 ts Baking Powder

Servings

INSTRUCTIONS

Adapted from the Kingdome, Seattle, WA. Foodservice: Ogden Entertainment Services. Posted by: Valerie Whittle Serves: 12 tablespoon) 1. Preheat oven to 325F. 2. In large bowl, with electric mixer on high speed, beat egg whites until foamy; add cream of tartar and vanilla. Gradually beat in 1/4 cup + 2 tablespoons sugar until stiff peaks form (about 10 minutes). 3. Gradually sift cake flour and baking powder over egg white mixture; carefully fold in until no white streaks remain. 4. Spoon evenly into a 9" tube pan. Bake 35-40 minutes, or until cake springs bak when lightly touched with fingertip. Invert immediately and let cool completely.** When cake has cooled, carefully loosen edges and remove from pan. 5. Meanwhile, in medium bowl, combine strawberries with remaining 2 tablespoons sugar; set aside for 15 minutes. 6. To serve, cut cake into 12 pieces with serrated knife. Place on serving plates. Top each with equal amounts of strawberries with accumulated juice and 1 tablespoon whipped topping. Each serving provides: 1/4 P, 1/2 B, 1/2 FR, 50 C. Per serving: 106 cal, 4 g pro, 1 g fat, 21 g car, 42 mg sod, 0 mg chol * If using self-rising cake flour, omit baking powder ** If pan does not have "feet", invert over a sturdy bottle.

NOTES

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Strawberry Shortcake (Weight Watchers Magazin

1 tb Vanilla extract 
4 1/2 c strawberries Sliced
3/4 c Reduced-calorie nondairy whipped topping 
1 ts Cream of tartar 
1/2 c Granulated sugar 
1 c cake + 2 tablespoons sifted
9 lg Egg whites 
1 ts Baking Powder

Adapted from the Kingdome, Seattle, WA. Foodservice: Ogden Entertainment  Services. Posted by: Valerie Whittle Serves: 12    tablespoon)    1. Preheat oven to 325F. 2. In large bowl, with electric mixer on high  speed, beat egg whites until foamy; add cream of tartar and vanilla.  Gradually beat in 1/4 cup + 2 tablespoons sugar until stiff peaks form  (about 10 minutes). 3. Gradually sift cake flour and baking powder over egg  white mixture; carefully fold in until no white streaks remain. 4. Spoon  evenly into a 9" tube pan. Bake 35-40 minutes, or until cake springs bak  when lightly touched with fingertip. Invert immediately and let cool  completely.**  When cake has cooled, carefully loosen edges and remove from  pan. 5. Meanwhile, in medium bowl, combine strawberries with remaining 2  tablespoons sugar; set aside for 15 minutes. 6. To serve, cut cake into 12  pieces with serrated knife.  Place on serving plates. Top each with equal  amounts of strawberries with accumulated juice and 1 tablespoon whipped  topping. Each serving provides: 1/4 P, 1/2 B, 1/2 FR, 50 C. Per serving:  106 cal, 4 g pro, 1 g fat, 21 g car, 42 mg sod, 0 mg chol * If using  self-rising cake flour, omit baking powder ** If pan does not have "feet",  invert over a sturdy bottle.

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Nutrition

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Serving Size: 1 Serving (474g)
Recipe Makes: 6

Calories: 348
Calories from Fat: 22 (6%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.4g
Cholesterol 63.5mg		20 %
Sodium 640.2mg		22 %
Potassium 751.3mg		20 %
Total Carbohydrate 46.3g		14 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 43.8g
Protein 35.9g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 348

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