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Ingredientes
- 1 pkt angel food cake mix
- 2 x bananas, thinly sliced
- 1 1/2 tsp lemon juice
- 1 can (12 ounce) evaporated skim lowfat milk, divided
- 1/3 c. sugar
- 1/4 c. cornstarch
- 1/3 c. cholesterol free egg substitute
- 3 Tbsp. nonfat lowfat sour cream
- 3 tsp vanilla
- 3 lrg kiwis, peeled, thinly sliced
- 1 can (11 ounce) mandarin orange segments, rinsed, liquid removed
Direcciones
- Prepare cake according to direction; cold completely. Cut horizontally in half to create 2 layers. Set aside. Place banana slices in medium bowl. Add in lemon juice; toss to coat. Set aside. Combine 1/3 c. lowfat milk, sugar and cornstarch in small saucepan; whisk till smooth. Whisk in remaining lowfat milk. Bring to a boil over high heat, stirring constantly. Boil 1 minute or possibly until mix thickens, stirring constantly. reduce heat to med-low. Whisk 1/3 c. warm lowfat milk and egg substitute in small bowl. Add in to saucepan. Cook 2 min, stirring constantly.
- Remove from heat. Let stand 10 min, stirring frequently. Add in lowfat sour cream and vanilla and blend well. Place bottom half of cake on serving plate. Spread 1/2 of lowfat milk mix over top of bottom half. Arrange 1/2 bananas, kiwi slices and mandarin orange segments over lowfat milk mix. Place other half of cake on top, cut-side down, over fruit. Top with remaining lowfat milk mix and fruit. Serve immediately.
- makes 12 servings
- Note: original recipe called for a chocolate angel food cake mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 240 | |
| Calories from Fat 28 | 12% |
| Total Fat 3.2g | 4% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 289mg | 12% |
| Potassium 296mg | 8% |
| Total Carbs 47.94g | 13% |
| Dietary Fiber 1.2g | 4% |
| Sugars 28.91g | 19% |
| Protein 5.71g | 9% |
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