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FEATURED
RECIPES
Featured
Recipe: Red, White & Blue Cream Cake
1
pkg. low fat white cake mix
1 envelope Dream Whip (whipped topping mix)
1/2 tsp. baking powder
1 cup cold water
1/2 cup egg whites
1 tbsp. olive oil
1 tsp. vanilla
3 ozs. strawberry gelatin powder
1/2 cup boiling water
3 ozs. fat free vanilla pudding
1 1/2 cups skimmed milk
1 1/2 envelopes Dream Whip (prepared 3 cups)
1 1/2 cups fresh strawberries
1 cup fresh blueberries
1/2 cup miniature marshmallows
1. Preheat oven to 350. Prepare two 13" x 9" pans with cooking spray, set
aside.
2. In a mixing bowl combine cake mix, 1 envelope of dry Dream Whip mix and
baking powder.
3. In another bowl combine water, egg whites, oil and vanilla.
4. Mix dry ingredients with wet ingredients just to moisten.
5. Pour mixture into prepared pans. Bake for 20 minutes or until golden
brown.
6. Place aluminum foil on wire racks. Remove both cakes from their pans and
cool completely on wire racks.
7. Poke cakes with fork at one-inch intervals. Dissolve gelatin in boiling
water and slowly drizzle over both cakes allowing gelatin to seep into
holes. Chill for 1 hr.
8. Prepare pudding according to the package directions using 1 1/2 cups of
milk. Fold pudding into 1 cup of prepared Dream Whip and 1/2 cup of
blueberries.
9. Spread bottom layer with pudding mixture and spread remaining 1/2 cup of
prepared Dream Whip on the top layer and the sides of the cake. Arrange
strawberries, blueberries and miniature marshmallows on cake to resemble the
American Flag. Place some miniature marshmallows around edge of cake.
12 Servings
335 calories; 7 g fat (19% calories from fat); 5 g Protein; 61g
Carbohydrate; 476mg sodium
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