Guiltless Kiwi-Strawberry Cake with Strawberries n Creme Topping
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Topping:One box sugar-free strawberry-flavored gelatin (Royal Brand is used in nutrition info; Jello Brand adds 1.25 calories per cake serving)One box Jello Brand Sugar free, Fat free Vanilla Instant Pudding MixOne 8 oz container Cool Whip Free1 cup sliced strawberriesCake:1 1/2 cups cake flour (such as Softasilk)1 cup Splenda 8 teaspoons nonfat dry milk1 3/4 teaspoon baking powder1 large egg white8 oz can Hansen's Diet Kiwi-Strawberry Soda (or similar Splenda-sweetened calorie-free soda)
Topping (prepare several hours in advance to ensure proper set):
1. In a small-medium bowl prepare gelatin according to the first few steps of the package directions (with additions of boiling then cold water), stop at that point.
2. Stir in pudding mix until smooth and not "grainy."
3. Fold in container of Cool Whip Free.
4. Cover and refrigerate until set.
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Cake (in a 8 x 8 x 2" baking pan prepared with non-stick spray and lightly floured, with oven preheated to 350 degrees F)
1. Add egg white to medium mixing bowl; stir in splenda and vanilla.
2. Beat by hand or with an electric mixer on medium speed for 1 1/2 to 2 minutes, then on high until about doubled in volume. If you have difficulty getting the egg to rise try adding another white.
3. In another medium bowl, sift together the cake flour, dry milk, and baking powder.
4. Pour in the can of soda and stir quickly until combined.
5. Gently fold the egg mixture into the soda/flour batter.
6. Pour batter into prepared pan until 1/2 to 2/3 full.
7. Bake cake for 20-30 minutes or until toothpick inserted into center comes out clean.
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Assembly of cake:
1. Let cake sit until top is cool to touch.
2. Retrieve whipped topping, spread atop cake in even layer.
3. Arrange sliced strawberries evenly over top of cake.
4. Cut into sixteen squares (3 evenly-spaced cuts along each edge of pan).
5. Enjoy!
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Makes sixteen 2" x 2" servings
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Diabetic Exchanges: 1 other carb
Number of Servings: 16
Recipe submitted by SparkPeople user GRACIE55113.
1. In a small-medium bowl prepare gelatin according to the first few steps of the package directions (with additions of boiling then cold water), stop at that point.
2. Stir in pudding mix until smooth and not "grainy."
3. Fold in container of Cool Whip Free.
4. Cover and refrigerate until set.
____________________________________
Cake (in a 8 x 8 x 2" baking pan prepared with non-stick spray and lightly floured, with oven preheated to 350 degrees F)
1. Add egg white to medium mixing bowl; stir in splenda and vanilla.
2. Beat by hand or with an electric mixer on medium speed for 1 1/2 to 2 minutes, then on high until about doubled in volume. If you have difficulty getting the egg to rise try adding another white.
3. In another medium bowl, sift together the cake flour, dry milk, and baking powder.
4. Pour in the can of soda and stir quickly until combined.
5. Gently fold the egg mixture into the soda/flour batter.
6. Pour batter into prepared pan until 1/2 to 2/3 full.
7. Bake cake for 20-30 minutes or until toothpick inserted into center comes out clean.
_____________________________________
Assembly of cake:
1. Let cake sit until top is cool to touch.
2. Retrieve whipped topping, spread atop cake in even layer.
3. Arrange sliced strawberries evenly over top of cake.
4. Cut into sixteen squares (3 evenly-spaced cuts along each edge of pan).
5. Enjoy!
___________________________________
Makes sixteen 2" x 2" servings
___________________________________
Diabetic Exchanges: 1 other carb
Number of Servings: 16
Recipe submitted by SparkPeople user GRACIE55113.
Nutritional Info Amount Per Serving
- Calories: 73.9
- Total Fat: 0.0 g
- Cholesterol: 0.2 mg
- Sodium: 143.9 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 0.2 g
- Protein: 1.6 g
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