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STRAWBERRY SHORTCAKE (WEIGHT WATCHERS MAGAZIN
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 lg Egg whites
1 t Cream of tartar
1 tb Vanilla extract
1/2 c Granulated sugar
1 c + 2 tablespoons sifted cake
-flour*
1 t Baking powder
4 1/2 c Sliced strawberries
3/4 c Reduced-calorie nondairy
-whipped topping (8calories
-per
Adapted from the Kingdome, Seattle, WA. Foodservice:
Ogden Entertainment Services. Posted by: Valerie
Whittle Serves: 12
tablespoon)
1. Preheat oven to 325F. 2. In large bowl, with
electric mixer on high speed, beat egg whites until
foamy; add cream of tartar and vanilla. Gradually beat
in 1/4 cup + 2 tablespoons sugar until stiff peaks
form (about 10 minutes). 3. Gradually sift cake flour
and baking powder over egg white mixture; carefully
fold in until no white streaks remain. 4. Spoon evenly
into a 9" tube pan. Bake 35-40 minutes, or until cake
springs bak when lightly touched with fingertip.
Invert immediately and let cool completely.** When
cake has cooled, carefully loosen edges and remove
from pan. 5. Meanwhile, in medium bowl, combine
strawberries with remaining 2 tablespoons sugar; set
aside for 15 minutes. 6. To serve, cut cake into 12
pieces with serrated knife. Place on serving plates.
Top each with equal amounts of strawberries with
accumulated juice and 1 tablespoon whipped topping.
Each serving provides: 1/4 P, 1/2 B, 1/2 FR, 50 C. Per
serving: 106 cal, 4 g pro, 1 g fat, 21 g car, 42 mg
sod, 0 mg chol * If using self-rising cake flour, omit
baking powder ** If pan does not have "feet", invert
over a sturdy bottle.
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