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From: Weight Watchers cookbook.
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Posted by: Donna Ransdell, COOKING echo
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Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt. calories, per serving. Designed for Week 4 or later.
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1.
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Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray sides with Pam.
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2.
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Onto wax paper, sift together flour, dry milk, pudding mix, and baking powder; set aside.
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3.
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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.
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4.
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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.
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5.
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Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out clean.
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6.
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Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool.
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7.
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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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