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Ingredientes
- 3/4 c. Cake flour
- 1/3 c. Nonfat dry lowfat milk pwdr
- 1 env (4 svgs) low cal chocolate pudding mix
- 1 tsp Baking pwdr
- 4 x Large eggs, separated
- 1 Tbsp. Lemon juice
- 2 Tbsp. Sugar
- 1/2 c. Evap skim lowfat milk
- 1/2 tsp Vanilla
- 1 dsh Salt
- 1/2 c. Thawed cold whip (or possibly use my mock cold whip recipe)
- 2 med Bananas
Direcciones
- 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 lowfat milk, pudding mix, and baking pwdr; set aside.
- 3. In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 min. Alternating ingredients, gradually beat in pudding mix and lowfat milk; add in vanilla. Beat a med-high til mix 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 mix in remaining egg whites.
- 5. Pour batter in baking pan. Bake 25-30 min til cake tester comes out clean.
- 6. Let cake cold 5 min. Remove from pan. Set on wire rack to cold.
- 7. Remove wax paper from cooled cake; transfer cake to serving platter and spread top with Cold Whip. Peel and slice bananas; transfer slices to small bowl, add in lemon juice, and toss gently.
- Decoratively arrange banana slices over whipped topping. To serve, cut cake into 8 equal pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 6 servings | |
| Calories 168 | |
| Calories from Fat 39 | 23% |
| Total Fat 4.33g | 5% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 292mg | 12% |
| Potassium 183mg | 5% |
| Total Carbs 25.98g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 9.85g | 7% |
| Protein 6.47g | 10% |
