STRAWBERRY SHORTCAKE RECIPE USING EGG WHITES

EVERYONE LOVES STRAWBERRY SHORTCAKES

A moist yellow cake topped with fresh ripe strawberries and Reddi-wip

15 Prep Time (MINUTES)
50 Total Time (MINUTES)
12 Serving

strawberry shortcake image www.foodpassions.net

Ingredients

  • 1 pkg (18.5 oz each) yellow cake mix with pudding in the mix
  • 1-1/4 cups water
  • 3/4 cup Egg Beaters® Original or Egg Beaters® 100% Liquid Egg Whites
  • 1/4 cup vanilla nonfat yogurt with low-calorie sweetner
  • PAM® Baking Spray
  • 1-1/2 cups sliced fresh strawberries
  • Reddi-wip® Fat Free Dairy Whipped Topping

Nutrition Information

207Calories
4g Total Fat
4gProtein
Serving Size: 12 servings (1 square each)
Nutrition Information close
Amount per Serving
Calories 207
% Daily Value*
Total fat 4 g 7%
Saturated fat 1 g 6%
Cholesterol 0 MG 0%
Sodium 333 MG 14%
Carbohydrate 37 g 12%
Dietary fiber 1 g 3%
Sugars 21 g 2%
Protein 4 g 7%
Vitamin A 3%
Vitamin C 17%
Calcium 6%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350°F. Spray 13×9-inch baking pan with cooking spray. Beat cake mix, water, Egg Beaters and yogurt in medium bowl with electric mixer on low speed until well blended; beat on high speed 2 minutes. Pour into prepared pan.
  2. Bake 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack
  3. Cut into 12 squares to serve. Top each with 2 tablespoons sliced strawberries and a serving of Reddi-wip; serve immediately.

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Henry Sapiecha

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